Vegan Hasselguac Potatoes with Guacamole Bosh TV

Hasselguac Potatoes with Guacamole

  • Simple
  • 0:55 m
  • 11 ingredients

Our mate Robbie from Plant Based News dropped into the BOSH! kitchen to help us rustle up a meal to satisfy even the hungriest guest. We decided to hasselback ourselves some new potatoes, flavour them with traditional Mexican spices and roast them so they crisped up real nice. We kinda had to call them 'Hassel-GUAC Potatoes'. See what we did there? This is a super easy and simple vegan party platter or veggie starter idea. Also... we think they look a little bit like hedgehogs- so also a meal that kids will love!

Serves: 4

Ingredients

For the potatoes

  • 4 tbsp olive oil
  • 21 new potatoes
  • ½ tbsp cumin
  • ½ tbsp smoked paprika
  • ½ tbsp chilli powder
  • ½ tbsp sea salt

For the guacamole

  • 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

Before you start

Preheat the oven to 180℃ | Large pan | Colander | Roasting tin | Mixing bowl

Step 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).

Ingredients

  • 21 new potatoes

Step 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

Ingredients

  • 4 tbsp olive oil
  • ½ tbsp cumin
  • ½ tbsp smoked paprika
  • ½ tbsp chilli powder
  • ½ tbsp sea salt
  • 2 avocados

Step 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)

Ingredients

  • 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

Step 4

Time to serve

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