Name: Smashed parmesan potatoes with avocado
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: Makes 20
Ingredients: 500g miniature new potatoes; olive oil; 30g parmesan finely grated; aleppo chilli flakes and pink pickled onions to serve; 1 avocado cut into chunks; good squeeze of lemon juice; handful of coriander leaves; ¼ garlic clove minced

Crispy potato party canapes on a white serving plate

500g miniature new potatoes
olive oil
30g parmesan
finely grated
aleppo chilli flakes and pink pickled onions
to serve

TOPPING

1 avocado
cut into chunks
good squeeze of lemon juice
handful of coriander leaves
¼ garlic clove
minced

Method

step 1
To make the topping, crush the avocado with some sea salt and lemon juice, then mix in the coriander and garlic. Chill until needed.
step 2
Boil the potatoes in a pan of salted water for 15-20 mins until tender throughout – they will hold together better if tender. Heat the oven to 220C/200C fan/gas 7.
step 3
Drain the potatoes and leave them to steam dry for 5 mins. Crush each potato with the bottom of a glass or spatula until they are flattened with lots of cracks. Tip onto a baking tray, drizzle with olive oil and season. Roast for 20 mins, then turn over and sprinkle with the parmesan. Cook for 10-15 mins until golden and crisp.
step 4
Arrange on a platter, then spoon over some avocado topping and a sprinkle of chilli flakes and pickled onions.