Potato Wedges with Avocado Dip

2 russet potatoes, sliced in thin wedges
1 teaspoon olive oil
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Avocado dip:
1 avocado, mashed with a fork
1/2 lime, juiced
2 tablespoons almond milk or coconut milk
Salt and pepper to taste
Red pepper flakes to taste

Heat oven to 450 F.  Line a baking sheet with foil.

Place sliced potatoes in a bowl with olive oil, paprika, garlic powder, pepper, and salt.  Stir to coat the potatoes evenly.  Spread the potatoes on the lined baking sheet so the slices aren't touching each other.

Bake the potatoes for 30 minutes, flipping the pieces halfway through.  

While potatoes are baking, prepare the avocado dip.  Mix the dip ingredients, and whisk until smooth.  Refrigerate until ready to use.

Remove potatoes from oven; they should be crisp and browned.  Serve immediately with avocado dip.

Serves 1 to 2.

From This Savory Vegan blog