Avocado-infused Indian spiced potatoes

While Indian cuisine often gravitates towards yoghurt-based sauces or chutneys, the avocado dressing in this potato dish offers a refreshing twist. Infused with mint, basil, and a hint of chili powder, the dressing elevates humble potatoes into a flavourful and wholesome meal.

This dish is remarkably easy to make and versatile – it can shine as a side dish, an appetiser, or even a light main course. It also pairs beautifully with grilled meats or fish, and can hold its own as part of a larger vegetarian spread.

Recipe compliments of The South African Avocado Growers’ Association.

Ingredients

• 5 kg baby potatoes, washed
• 3 tablespoons avocado or olive oil
• 1 tbsp. (15 ml) ground cumin
• 1 tbsp. (15 ml) ground coriander
• 1 tsp (5 ml) black peppercorns, finely ground
• 4 cloves garlic – lightly smashed but in their skin
• 1 tsp. (5 ml) chilli/paprika powder
• Salt to taste

For the Avocado cucumber dressing

• 2 ripe avocados, peeled and stoned
• 2 cloves garlic, finely chopped
• 15 g (½ punnet) flat leaf parsley plus a little extra for garnish
• 15 g (½ punnet) mint or basil, or a mix of both
• ½ English cucumber, grated

Method

1. Preheat oven to 200˚ C
2. Cut the larger baby potatoes in half so all the potatoes are close in size.
3. Mix evenly with the oil, ground spices, garlic and chilli/paprika powder. Set aside for about a half hour or more.
4. Heat up your oven to its highest setting and place the potatoes on a roasting tray. Remove the garlic cloves and set aside.
5. Place the potatoes in your heated oven and roast for 20 minutes. After 20 minutes, stir in the garlic cloves and continue roasting for another 20 minutes or until the potatoes are tender in the centre when pierced with a sharp knife and crispy on the exterior.
6. Season with salt to taste and serve hot or cold with the avocado dip
7. To make the Avocado Cucumber dip: combine the avocados with the garlic, parsley and mint/basil in a food processor and blend to combine. Transfer to a bowl, stir in the grated cucumber and garnish with parsley.

Source: The Citizen