Smashed parmesan potatoes with avocado
- Janine Ratcliffe
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Makes 20
Easy
Prep: 5 mins
Cook: 50 mins
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Crunchy potatoes make the ideal bed for spicy avocado. Serve these veggie nibbles with pink pickled onions and aleppo chilli flakes on top
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Try our smashed parmesan potatoes with avocado, then discover smashed potato and halloumi traybake, rosemary roasted smashed new potatoes with mustardy chive aïoli, or crushed fried potatoes with curry powder salt, lime pickle yogurt and bombay mix.
Smashed parmesan potatoes with avocado recipe
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal41
- fat2g
- saturates1g
- carbs3g
- sugars0.3g
- fibre1g
- protein1g
- salt0.3g
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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.
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Authors
Janine RatcliffeFood director
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