METHODMash the avocado flesh with the lime juice, chilli & seasoning. Put into a serving dish cover and chill until ready to serve.
Boil the potatoes for 10 minutes then drain well and toss with the olive oil & spices in a roasting tray.
Heat the oven to 200C, 400F, gas mark 6. Roast the potatoes for about 15 minutes then give the tray a good shake and continue cooking for another 15 minutes until golden.
Serve the hot potatoes with the guacamole and you could also serve with vegetable crudités.
Fresh, tasty party food perfect for dipping!
Serves: 4
Preparation: 30 mins
Cooking: 25 mins
1kg Albert Bartlett Apache Potatoes (halved)
2 ripe avovados
1 lime (juice of)
1/2 red chilli (de-seeded and chopped finely)
salt and pepper
2 tbsp olive oil
1 tsp chilli powder
1 tsp cumin seeds