This fun and delicious dish can be served as a snack with your favorite barbecue dinner or alongside Mexican inspired cuisine.
Equipment
- Microwave-safe bowl
- Flat-bottomed bottle or slotted spatula
- Baking sheet
Ingredients
- 1 lb Little Potatoes
- 1 tsp Mexican chili powder
- 1 avocado
- (To taste) coriander, chopped
- 1/4 cup olive oil
- 1/2 tsp ground cumin
- 1 lime, juice
- (To taste) salt and pepper
Instructions
-
Step 1
Preheat oven to 400 ºF.
-
Step 2
Cook the potatoes in a microwave-safe container with a lid, add a tablespoon of salted water. Cook for 5 to 7 minutes, until fork tender. Drain and allow to cool for 5 minutes.
-
Step 3
Once cool, use a flat-bottomed bottle to press down on each potato to smash them into rough circles, approximately 2 to 2 1/2 inches across.
-
Step 4
Place each potato on a non-stick bake sheet. Drizzle with a little olive oil and sprinkle evenly with Mexican chili powder and ground cumin. Bake for 20 to 30 minutes until they become golden brown and crispy.
-
Step 5
While the potatoes are cooking, dice the avocado and add a splash of olive oil, lime juice, finely chopped coriander, salt, and a little pepper. Mix well.
-
Step 6
When potatoes are cooked, remove from the oven and allow to cool. Place in a serving dish. Top with 1/2 teaspoon of avocado mix on each potato and serve.
