This fun and delicious dish can be served as a snack with your favorite barbecue dinner or alongside Mexican inspired cuisine.
- Microwave-safe bowl
- Flat-bottomed bottle or slotted spatula
- Baking sheet
- 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
Preheat oven to 400 ºF.
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.
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.
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.
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.
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.