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Hasselguac Potatoes with Guacamole
Our mate Robbie from Plant Based News dropped into the BOSH! kitchen to help us rustle up a meal to satisfy even the hungriest guest. We decided to hasselback ourselves some new potatoes, flavour them with traditional Mexican spices and roast them so they crisped up real nice. We kinda had to call them “Hassel-GUAC Potatoes”. See what we did there?
- 21 new potatoes
- 4 tbsp olive oil
- 1/2 tbsp cumin
- 1/2 tbsp paprika
- 1/2 tbsp chilli powder
- 1/2 tbsp sea salt
- 2 avocados
- 1 tbsp extra virgin olive oil
- 1 small clove garlic (grated)
- 6 Sunglow tomatoes (aka yellow tomatoes)
- 1/2 red chilli (deseeded)
- 1 Eschalion shallot (minced)
- Small bunch coriander
- Sea salt (to taste)
- Large pan
- Roasting tin
- Mixing bowl
Put the new potatoes in a pan, cover them with cold water, put the pan on the stove, bring the water to the boil and boil the potatoes for 5 minutes.
Drain the potatoes into a colander and let them cool down to room temperature (this will really aid the roasting process).
Put a potato on a dessert spoon and use a sharp knife to cut thin slits across the top of it. Put the potato in a roasting tin. Repeat this process for all the potatoes.
Cover the potatoes with the olive oil, cumin, paprika, chilli powder and sea salt. Roll the potatoes around in a tin so they’re well covered in flavour and seasoning.
Put the potatoes in the oven and bake them for 40 minutes at 180℃ (352℉)
For the guacamole: put the peeled, deseeded avocados in a mixing bowl, add the olive oil and garlic and mash everything together. Add the tomatoes, chilli, shallot and coriander to the bowl and fold everything together. Taste the guacamole and season to taste (you could also add lime at this stage).
Take the potatoes out of the oven and serve them on a plate with the guacamole.