Crispy Potato Wedges with California Dip


3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
6 large potatoes, cut lengthwise into 1/2-inch wedges

1 avocado, pitted and peeled
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon lime juice


1.Preheat oven to 425 degrees F. Coat baking sheets with cooking spray.

2.In a large bowl, combine oil, paprika, chili powder, salt, and pepper; mix well. Add potato wedges and toss until evenly coated. Place potatoes in a single layer on baking sheets.

3.Bake 45 to 50 minutes, or until golden brown, turning once halfway through cooking.

4.Meanwhile, in a medium bowl, mash avocado. Stir in remaining ingredients. Serve potato wedges with avocado dip.