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Crispy Potatoes with Guacamole
Posted by Dr. Ben Kim on May 05, 2016
I've been on a roll with new recipes as of late - everything I make, the living creatures in our home gobble every morsel up within an hour. This makes me happy, of course.
It's a pleasure to share my latest hit with the family - crispy baby potatoes with fresh guacamole. The flavour and nutrient value in this simple dish is outstanding for the little that it requires to put together. I hope you have a chance to give it a try and share with loved ones:
3 large handfuls of baby potatoes
1 or 2 ribs of green onions, finely sliced
5 garlic cloves, minced
1. Preheat oven to 400 degrees F.
2. Clean potatoes and place in a pot of cold water. Bring to a boil, add a teaspoon of sea salt to the water, and cook for about 16 to 18 minutes, or until tender. You want your potatoes to be tender enough to be able to mash down a bit on a baking tray with a fork or your hand, but not so tender that they will break apart into multiple pieces. Once your potatoes reach the right point of tenderness, drain well.
3. Place potatoes on a large baking dish or on a baking tray. Toss with about 3 cloves of minced garlic and your favourite cooking oil. Then, use a fork, the palm of your hand, or a potato masher to flatten potatoes but try to keep them in one piece. If a few get away from you, not to worry, they will still be tasty!
4. Season flattened potatoes with sea salt and pepper, and bake in oven for 12 to 15 minutes, or until crispy and slightly browned.
5. While potatoes are in the oven, combine the flesh of two avocados with remaining minced garlic (about 3 cloves), finely sliced green onions, and freshly squeezed juice of half a lime. Gently mash with a fork until you reach desired consistency for guacamole - add sea salt as you go, to taste.
6. To serve, combine potatoes and a large dollop of guacamole on a plate.
Enjoy the magic of crispy potatoes with freshly made guacamole.
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