I can hardly call this a recipe as it’s just so basic.
Except, I’m learning over and over how nice those types pf recipes are anyway. Nobody wants to spend all day in the kitchen cooking, every, single, solitary day, agreed? In fact, most of us want to get in, get food made (with minimal mess), and have it ready to devour. Am I right? I think I’m right.
Oh, and I just realized today’s the first day of Summer here in the Northern Hemisphere. Happy Summer my friends and I hope you’re getting ready to live it up this season. Honestly, I didn’t plan this recipe for today but I can’t imagine a more perfect way too greet the warmth and sunshine than this. The creamy guac makes the perfect dip for these. Of course ketchup will always be the perfect counterpart to a fry, but if you’ve never tried this particular combo before….what are you doing with your life? :O
You’ve probably made both fries and guacamole before and know that it’s a walk in the park. I realize this, and like I said, it’s hardly a recipe. However, I just really like to share inspiring pictures of deliciousness so I decided to go ahead with it. Yep, so basically this is just for the visuals. But that’s what ya get for living in the age of social sharing platforms.
So I hope you’re making some amazing and fun plans for the Summer. Whatever the case though, these fries should definitely be involved. I personally love fries any time of day, whether it’s for breakfast, lunch, snacking, or dinner. Honestly I’d even eat them for dessert, lol.
Also, if you’ve got another amazing idea for dipping fries in I’d love to know about it. Share it down in the comments and I’d love to know what you think about this almost-but-not-quite-a-recipe. 😉
It doesn't get easier or more delicious than fries and guac. Enjoy them anytime; dinner, lunch, snack, appetizer, or even breakfast!
- 3-4 large russet or Idaho potatoes, scrubbed
- 2 teaspoons olive oil
- salt and pepper to taste
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 very ripe avocados, pits and shells removed
- 1/4 cup onion, finely chopped
- 1 medium tomato, diced
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven to 400 degrees F (200 C) and line a baking tray with foil.
- Chop potatoes into matchsticks and toss with olive oil and seasoning in a large bowl and spread out in an even layer on tray and bake for 15 minutes. Then remove from oven and toss a little bit then return to oven and bake for 15 to 25 more minutes until crispy. I like to start checking them at about 10 minutes to make sure there are none getting burned. Remove from oven and season with more salt and pepper to taste.