This spicy potatoes with avocado dip recipe was just what we needed after a long Turkish bus ride from Patara, where we spent time on a 12 mile-long beach, to Marmaris, a harbor town with a big tourism industry.
I'd been wanting to make the recipe for a couple of weeks now, but there had been either a lack of a kitchen or a lack of an avocado limiting me. We've been enjoying some extremely simple healthy vegan recipes lately, most made on the balcony of our room.
One of the upsides of a tourist area is that they have a lot of amenities, including a large grocery store. We've been loving the little market stands, and having fun looking through the tiny stores in the small towns we've been visiting, but the choice is pretty limited in small towns, and wandering the aisles Phil and I found a few things we were pretty excited about.
Brown rice was a sight for sore eyes since we haven't seen any in Turkey before now, and we were reunited with rolled oats after a few days' absence. We even splurged and got some muesli, with lots of nuts, seeds and dried fruits in it.
Once of the best finds was a really nice head of lettuce. I've seen a couple of head here and there in our travels, but they didn't look good. This lettuce was fresh and crisp, and we were looking forward to a large salad.
As I looked around for some kind of dressing I could make, I didn't want to get a full bottle of oil or vinegar, but there were beautiful lemons. Of course, since we're on the Mediterranean there are lovely olives so I decided to have a simple salad of olives and lemon juice.
Prep time: 15 minutes
Cooking Time: 20 minutes
Time from start to eating: 35 minutes
Makes enough for 2 for dinner.
This transcription will have some mistakes because it is partially automated.
Hello and welcome to Freshly Served healthy vegan recipes in Europe. Tonight Phil and I are in a town called Marmaris which is one of the biggest tourist cities in Turkey but still pretty small and nice. Has a really nice waterfront and I think Phil and I are gonna go for a stroll down there after dinner.
So, what I’m putting together tonight is a dish centred around my desire to have an avocado dip so what I’m gonna do is I got some potatoes ready to get boiling and what I’m gonna do is to cook those and then put some spices on them, make it really nice and spicy with my cayenne spice mix and then I’m gonna make a avocado dip that’s gonna be nice and smooth to balance out the spiciness.
Then along with my potatoes I’ve got some red peppers, some carrots which I’m gonna do just raw. There’s my avocado for the dip and then I’ve got a really nice head of lettuce coz Phil and I have been slightly lettuce deprived.
And to dress this salad rather than buying a salad dressing what I did was I’ve bought some olive for some taste and I’m just gonna put a lemon on there to give it some zest.
So, I’ve got the water boiling for the potatoes and this is a little bit interesting because it’s a gas stove and what happens is there’s no igniters you just have to light it with a match so that was a little bit interesting.
I did that before I went on camera so that you wouldn’t see me ignite if it should have happen. But I think this water is boiling now, it’s getting close and then I’ll put those potatoes in.
(This place is home to the fattest cat I have ever seen. Check it out!)
So, the potatoes are in the pot boiling away. I’ve got my avocado peeled here and in a pot. What I’m gonna do is attempt to mash this up if I was at home I will be blending this. Make it really nice and smooth; add some water, some salt and some pepper.
All of my spices are gonna go on to the potatoes, the avocado dip is meant to be just really nice and creamy and avocado flavoury.
Might add a bit of lemon juice since I have it that would be about all the seasonings I’m gonna put in here
The recipe is posted at HealthyVeganRecipes.net and if you wanna check out all the fun that Phil and I have been having in our travels we posted lot of videos for you absolutely free but you have to go to HealthyVeganRecipes.net/Europe in order to see them.
So go check that out and I’m just waiting for my potatoes to cook and then I’m going to be cutting up the red pepper and the carrots. Gonna be cutting them into sticks so that they’ll be ready to dip into my avocado sauce.
So the potatoes we don’t want to get too cooked coz because we’re gonna be dipping them into the avocado sauce. We want them to be a little solid and when I put a fork in these they’re a little bit soft so what I’m gonna do now is drain them.
So normally I would put these back in the oven or on the stove but with a bit of oil because I don’t have that I’m just gonna let them cook with a little bit of water and get a little bit drier and I’ve got some garlic and onion powdered here from my spice mixes which are posted at HealthyVeganRecipes.net/Europe.
And then I’ve got my cayenne and paprika mix and I’m gonna put a little bit of that on. I’m gonna stir that around gently. This burner doesn’t go too low so it’s a bit tricky. You’re gonna add a bit of salt and pepper and then let them cook for a few minutes to let that flavour really stick to the potato and dried them up a little bit that would be nice for dipping.
Ok. Now to my salad I’ve got the green’s wash and they’ve just been drying out there a little bit and I’ve got to get the pit out of these olives and grocery stores are very handy for buying olives just to the amount you want so rather than getting a whole jar that we then have to carry around with us, I’ve just got enough for our salad tonight.
Ok. I’ve got my olives pit in and I actually have enough for tomorrow night as well. The amount of olives I put in the dish by the way is usually limited by the number of olives that I can handle pitting in one time.
If you can find pitted, go for it. Ok. So really simple salad but just to show you that you can do things with very simple ingredients, very fresh, very delicious, olives adding salt, fat and a whole lot of flavour and then I’ve got my lemon over here which I’m gonna need both hands to squeeze so I’ll have to cut that part out.
So I’ve got an olive-lemon dress salad here, some fresh carrots, peppers avocado dip and our spicy potatoes.
So I think it’s ready to eat and I hope you enjoyed. If you want to go to the recipe at HealthyVeganRecipes.net feel free and if you want to see all of our travel videos again its HealthyVeganRecipes.net/Europe.
Hope you enjoy your meal; we are going to certainly enjoy ours and go for a little stroll.
(Video Clip Playing)
Spicy Potatoes with Avocado Dip Recipe Ingredients
2 potatoes, scrubbed and chopped
1/2 tsp cayenne/paprika spice mix
1 tsp garlic/onion powder spice mix
1 large avocado
salt, pepper
1 head leaf lettuce
1 lemon
1 handful olives, pitted and chopped
2 carrots, cut into sticks
2 red peppers, cut into sticks
Spicy Potatoes with Avocado Dip Recipe Directions
Bring a pot of water to boiling and put the potatoes in with a sprinkle of salt. Leave them to cook until they have just softened, but not turned to mush since they will be dipped in the avocado.
Cut the avocado and mash or blend with some water until it is smooth and creamy. Add salt, pepper, and a squeeze of lemon juice to taste.
Wash and dry the lettuce, then tear into pieces. Pit the olives and sprinkle them on top of the lettuce, then squeeze the lemons over to dress.
Once the potatoes are cooked, drain them and put them back on the heat. Add the spices, and a bit of water if necessary, and stir to coat the potatoes. Leave them on the heat for a few minutes for the flavor to infuse into the potatoes.
Arrange the carrot and pepper sticks on plates with the potatoes, and serve with the avocado dip and salad. I hope you enjoy this spicy potatoes with avocado dip recipe, the latest in my series of healthy vegan recipes.
