Recipes like this are KEEPERS. Ones that are incredibly simple, but have SO much flavour. Simple roasted potatoes are a delicious thing. I don't really need anything else to enjoy them, but drizzle them with this fresh, herby and bright mojo verde sauce... well, they become next level delicious. 

I used baby potatoes for this recipe, but you can always use big potatoes and cut them into chunks. Just make sure to choose a starchy potato instead of a waxy potato. The starchy varieties are dryer, and they crisp up on the outside giving you a perfect contrast to their fluffy interiors. 

Mojo Verde is a green sauce similar to Chimichurri or Salsa Verde, all of them are good drizzled on roasted potatoes. This mojo verde uses cilantro, lime, extra virgin olive oil, garlic, jalapeno and salt. I often have a jar of this or something similar kicking around in my fridge, because it's delicious with not only these roasted potatoes, but roasted vegetables, or stirred into rice or drizzled on a salad. Perfect thing to have on hand when you want to whip up something simple and delicious. 

Serves 2 - 3

​Ingredients:

• 1.5 lbs baby potatoes (or however many you want! the mojo verde recipe makes a decent sized batch)
• Extra Virgin Olive Oil for drizzling
• S&P
• 1 x batch mojo verde 

Method:

1. Place baby potatoes in a pot and cover with cold water. Season well with salt. 
2. Boil the potatoes until tender, strain and cool completely. 
3. Slice potatoes in half, place in a bowl and toss with a drizzle of Extra Virgin Olive Oil just to coat. Season with S & P.
4. Dump onto a baking sheet and roast in 450F oven, tossing around a few times, until potatoes are golden brown on both sides. Approximately 30 minutes depending on size of potatoes and how hot your oven is. 
5. Arrange potatoes on a plate and drizzle with several spoons of mojo verde. Delicious. 

Recipe Difficulty: Easy

Recipe Tags:

• Guacamole 
• Green Pea Dip
• Appetizers
• Vegan
• Healthy Snacks
• Party Appetizer Ideas
  
• ​Whole Food Recipes
  

About Traditional Guacamole
Guacamole is a traditional Mexican dish that has been enjoyed for centuries. The exact origins of the dish are unclear, but it is believed to have been developed by the ancient Aztecs, who referred to it as "ahuacamolli," which means "avocado sauce." The Aztecs used avocados as a main ingredient in their sauces and as a source of nutrition.
Over time, the recipe for guacamole has evolved and it is now made with a variety of ingredients, including onions, tomatoes, cilantro, jalapeno peppers, and lime juice. It has become a popular dish in Mexican cuisine and is enjoyed all over the world.

About my recipe! Green Pea & Avocado Dip with Cilantro, Fresh Mint & Lime
This twist on guacamole is so much fun! It's flavoured similarly to guacamole, and honestly, you might not even guess there are green peas in there. So, while guacamole made with only avocados is one of the most delicious things EVER, this is also super delicious...AND you get to bulk up a tasty guac with even more fiber and protein, while still getting all the good stuff and healthy fats from the avocado. Also what if there were literally only 2 ripe avocados at the store, but you you want more than 2 avocados worth of guac like RIGHT NOW...well... peas to the rescue! 

Notes on recipe method
Frozen green peas are cooked and pureed in a food processor. Then they are combined with chunky mashed avocado, fresh herbs, lime zest and juice, garlic, minced red onion, jalapeno, olive oil and S&P. The trick to making this tasty is having the right amount of acid and salt. Not enough and the dip will taste flat. It should taste bright, and be well seasoned with several pinches of salt. (I use flaked kosher salt and easily added 5 smallish pinches, but just do it to taste.)

How I Serve and Eat This Green Pea and Avocado Dip
I was scooping the dip with cucumber sticks and crisp flatbread. Delicious. I always like bread or chips for dipping but the cucumber was really perfect too. The next night, I had this pea and avocado dip as a garnish to my cheesy quesadillas. (along with fresh salsa and vegan sour cream) Then the NEXT night, it was even more epic added to my taco bowl. Chopped romaine lettuce, fresh salsa, tofu beef crumbles, roasted sweet potatoes, chili lime sour cream.

Switch up the recipe
While I used cilantro, mint and lime in my dip you could definitely switch it up. (Though it wouldl resemble guacamole less.) Tarragon, chives, or basil would all be lovely, and lemon instead of lime would work in any variation. 

Tag me!
​If you make this recipe I always love to see your creations and get feedback. Snap a photo and tag me on Insta and/or leave a comment on this post.