Roasted Crushed Potatoes with Avocado Dip

New potatoes are boiled, smashed, roasted until crispy, and then topped with a decadent, yet heart-healthy, avocado dip.

Ingredients

• 10 New Potatoes
• Pinch of Sea Salt

Avocado Dip

• 2 Avocado
• 2 tbsp  Water
• 1/4 tsp  Garlic Powder
• 1/4 tsp  Onion Powder  
• 1/4 tsp  Sea Salt
• Pinch of Ground White Pepper
• 1 tsp  Lemon Juice

Preparation 

1. Wash the potatoes well under cool running water. Use a brush or scrubber to remove any dirt. Rinse and drain. Lift any small bruises or eyes from the potato with the pointed end of the peeler. Remove any dark or black areas. Do not peel the potatoes. Add potatoes into a large pot and cover with cold water. Place on stove top and turn heat to high. When the water starts to boil, reduce to low heat, and simmer uncovered for 20 minutes, until tender.

2. When potatoes are fork tender, drain in a colander. Place potatoes on a baking sheet. With the base of a hand masher or measuring cup, smash or press down on each potato until it’s mostly flattened. Some potatoes might break apart a little, but this is totally fine.

3. Bake in the preheated oven at 170ºC for 20 mins until.until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary.

酪梨醬做法

1. Cut avocado into half. Scrape the fresh and discard seeds. Add in food processor.

and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.

2. Add 2 tbsp water, garlic and onion powder, sea salt, ground black pepper and lemon juice process until smooth.

3. Remove potato from oven and sprinkle with chopped fresh herbs, more sea salt, and pepper. Serve immediately with avocado dip.