3-4 russet potatoes

2 tablespoons avocado oil

1 teaspoon dried oregano

Sea salt

Half a lemon

Smashed Avocado Dip: 

1 avocado

1/2 teaspoon olive oil

Half a lemon

1/4 teaspoon red chili flakes  (add more or less based on spice preference)

Preheat your toaster or oven to 450. While it’s heating, thickly slice potatoes with the skin on. Drizzle avocado oil over potatoes and sprinkle oregano and sea salt. Rub oil and seasonings into your fries. Spread potatoes on a baking sheet.

Once the oven is hot, roast fries for 35-45 minutes until they look crispy. Squeeze half a lemon over fries and enjoy! I like them best when they’re hot out of the oven.

While your fries are roasting, start your avocado dip. Scoop avocado into a small dish and mash with the back of a fork. Using your fork, mix in olive oil, lemon juice, and red chili flakes.