California Crema Dip with Roasted Potatoes

Ingredients

Roasted Potatoes

24 ounces red potatoes, quartered
2 tablespoons avocado or olive oil
½ teaspoon kosher salt 
½ teaspoon freshly cracked black pepper
¼ teaspoon garlic powder
2 tablespoons parsley, chopped

Dip

1 garlic clove, peeled
1 teaspoon Dijon
1 California Crema GEM avocado, peeled and diced
1 lemon, juiced and zested
½ cup sour cream
½ teaspoon kosher salt
2 tablespoons parsley, chopped

Directions

Preheat the oven to 425°F. Add a baking sheet to the oven while preheating.

Add the potatoes, oil, and spices to a bowl and toss to coat. Carefully remove the hot baking sheet from the oven and spread the seasoned potatoes between the two. Return both to the oven and bake until the potatoes are brown on the bottom, 10 to 15 minutes. Flip the potatoes and return to the oven until they are golden all around, another 10 minutes. 

While the potatoes bake, add the garlic to a food processor or blender and pulse until minced. Add Dijon, avocado, and lemon zest. Process until smooth. Add sour cream, lemon juice, and salt and process until completely combined. Pulse in the parsley. Transfer to a small serving bowl. 

Toss hot potatoes with the parsley. Serve immediately with the dip.