Crispy Potato Bites with Guacamole

Raven Higheagle

By
@ravenhigheagle

hose who know me well know I’m not much of a party animal. I’ll take chilling at home in my PJs over loud music and crowds any day. But when you bring food into the equation, I can change my tune entirely. In fact, I’ll put up with just about anything if you promise me some good food. In fact, if anything is going to put me in a partying mood, it’s these Crispy Potato Bites with Guacamole.

I’ve combined two of everyone’s favorite party foods: potato skins and guacamole. In doing so, I created the ultimate appetizer. You think chips and guac are good? Just wait until you try these babies!


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Rating:

Comments:

Serves:

Makes about 35 to 40 Potato Bites

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

FOR THE GUACAMOLE

2
ripe avocados
1/2
yellow onion, chopped
1 can(s)
ro-tel diced tomatoes & green chiles, drained
2 tsp
chopped garlic
1/4 tsp
salt
2 tsp
fresh lemon or lime juice

FOR THE POTATO BITES

1
batch guacamole
24 oz
1.5 lb.) baby golden potatoes or baby red potatoes, halved lengthwise
1 Tbsp
olive oil
1/8 tsp
salt
1/4 tsp
black pepper
1 tsp
garlic powder

Directions Step-By-Step

1
FOR THE GUACAMOLE:
Slice each avocado in half. Use a large, sharp knife to stab the pit of the avocado and wriggle it out. Discard
2
Scoop out the innards of the avocados into a medium mixing bowl & discard skins.
3
In a large bowl use a large fork to mash up the avocado until creamy and smooth but still just a bit chunky.
4
Add the onion, ¾ of the Ro-tel, the garlic, salt, and lemon juice to the bowl and mix everything together until evenly distributed.
5
Garnish with remaining Ro-tel.
6
FOR THE POTATO BITES:
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
7
Spread the potatoes on the tray in an even layer.
8
Drizzle with olive oil then use your hands to rub them around the pan so they’re evenly coated.
9
Sprinkle with salt, pepper, and garlic powder.
10
Bake for 35-40 minutes or until golden brown and crisp.
11
Let sit for 5 minutes then top with about 1 tbsp. guacamole each and serve immediately.