Crispy Potatoes With Avocado Cream

The creaminess of the avocado cream perfectly complements the crispy potatoes. Delicious.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 4 -6  medium  sized potatoes
•  rice bran oil
•  sea salt
• 1  avocado
• 1⁄4 cup aioli
•  chopped  coriander

Directions

1. Wash the potatoes and cook them in boiling salted water until they are just tender. Drain and leave to cool.
2. Preheat oven to 200 degress celcius. Place the potatoes on an oiled baking tray, with extra room around them for them to spread. Crush each potato with a potato masher til they are about 2-3cm thick (one inch). Drizzle with the rice bran oil and season with sea salt. Bake for 20 mins or until they appear golden and crisp.
3. Place the avocado flesh in a bowl and mash until smooth. Mix in the aioli.
4. Serve potatoes with a dollop of the avocado cream on top, garnished with a coriander leaf.