Hasselguac Potatoes with Guacamole — a plant-based Mexican recipe by BOSH!
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Hasselguac Potatoes with Guacamole

Okay, this one genuinely blew us away the first time we made it. Hasselback potatoes are already one of our favourite things to do with a humble spud, but loading them up with proper homemade guacamole? Total game changer. You get these gorgeous crispy-edged, fan-shaped potatoes that soak up all that creamy, zesty guac in the most satisfying way. It's the kind of side dish that ends up stealing the whole show, and honestly we're not even sorry about it. If you've got 55 minutes tonight, make these. You'll thank yourself later.

Cook: 55 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large roasting tin
  • Colander
  • Mixing bowl
  • Dessert spoon

Ingredients

  • 4 tbsp olive oil
  • 21 new potatoes
  • ½ tbsp cumin
  • ½ tbsp smoked paprika
  • ½ tbsp chilli powder
  • ½ tbsp sea salt
  • 1 tbsp extra virgin olive oil
  • 6 sungold tomatoes - aka yellow tomatoes
  • 1 garlic clove - minced
  • ½ red chilli
  • 1 eschallion shallots
  • 1 small bunch of coriander
  • sea salt
  • 2 avocados

Method

1

Boil the potatoes

  • Put the new potatoes in a pan, cover them with cold water, put the pan on the stove, bring the water to the boil and boil the potatoes for 5 minutes.
  • Drain the potatoes into a colander and let them cool down to room temperature (this will really aid the roasting process).
2

Hasselback the potatoes and roast

  • Put a potato on a dessert spoon and use a sharp knife to cut thin slits across the top of it. Put the potato in a roasting tin. Repeat this process for all the potatoes
  • Cover the potatoes with the olive oil, cumin, paprika, chilli powder and sea salt
  • Roll the potatoes around in a tin so they’re well covered in flavour and seasoning
  • Put the potatoes in the oven and bake them for 40 minutes
3

For the guacamole

  • Put the peeled, deseeded avocados in a mixing bowl, add the olive oil and garlic and mash everything together
  • Add the tomatoes, chilli, shallot and coriander to the bowl and fold everything together
  • Taste the guacamole and season to taste (you could also add lime at this stage)
4

Time to serve

  • Take the potatoes out of the oven and serve them on a plate with the guacamole

Tips & Variations

  • Nail the hasselback cut: Pop your potato on a dessert spoon before you slice. The spoon acts as a guide so your knife stops before cutting all the way through. It's a simple trick but it genuinely works every time.
  • Make the guac last: We always prep the guacamole while the potatoes are in the oven rather than ahead of time. Avocado browns fast, and fresh guac on hot potatoes is a completely different level.
  • Go big on toppings: These are crying out for a bit of extra heat. We love scattering over some pickled jalapeños, a drizzle of hot sauce, or a handful of fresh coriander to really take them somewhere special.

Why This Works

The trick is in that quick boil before roasting. It gets the inside fluffy before the oven even gets involved, so you end up with potatoes that are properly crispy on the outside and soft all the way through. The guacamole does the rest, because all those little slits catch the creamy avocado mixture and hold onto it, so every single bite is loaded.