Crispy Potatoes With Avocado Cream

1. 1

   Wash the potatoes and cook them in boiling salted water until they are just tender.

2. 2

   Drain and leave to cool.

3. 3

   Preheat oven to 200 degress celcius.

4. 4

   Place the potatoes on an oiled baking tray, with extra room around them for them to spread.

5. 5

   Crush each potato with a potato masher til they are about 2-3cm thick (one inch).

6. 6

   Drizzle with the rice bran oil and season with sea salt.

7. 7

   Bake for 20 mins or until they appear golden and crisp.

8. 8

   Place the avocado flesh in a bowl and mash until smooth.

9. 9

   Mix in the aioli.

10. 10

    Serve potatoes with a dollop of the avocado cream on top, garnished with a coriander leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.