StarInfiniteFood

1: Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

2: Bring a large pot of water to a boil, add a generous amount of salt and the potatoes. Boil for about 7-8 minutes. Drain the water and add the potatoes to a mixing bowl.

3: Add the starch to the potatoes and toss, then 1.5 tablespoons of olive oil and toss again. Add the sugar, salt, and garlic powder, and toss again. Add the chili garlic sauce and toss again until well coated. Place the potatoes on the baking sheet and spread apart. Drizzle the remaining olive oil and place in the oven for 40-43 minutes or until the potatoes are crisp, flipping around the halfway point.

4: While the potatoes are roasting, make the dip. Add the avocado, feta, almond milk, parsley, lemon juice, salt, pepper, and garlic powder to a food processor. Process until smooth.

5: Place the potatoes on a plate, add the remaining ½ teaspoon of salt, chopped parsley, and sweet chili sauce.