Guacamole Chimichurri Smashed Potato Dip

Recipe

Serves: 10 | Prep time: 20 minutes | Cooking time: 30 minutes

Fusion | Side/ Sharer | Gluten free |  Dairy free |  Vegetarian |  Vegan

Ingredients

For the Chimichurri

• 30g Parsley
• 2 Garlic Cloves, diced
• 1 tsp Dried Oregano
• 100ml Extra Virgin Olive Oil
• 2 tbsp Red Wine Vinegar
• ½ tsp Sea Salt
• 1 red Chilli, finely chopped
• 1/4tsp Cracked Black Pepper

For the Guacamole:

• 6 ripe Avocados
• Juice of 1 Lime
• 20g Coriander
• 1 Red Onion, diced
• 12 Cherry Tomatoes, diced
• 1/2 tsp Salt

For the Smashed Potatoes

• 200g New Potatoes, cooked and cooled
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Paprika  

Method

1. Preheat the oven to 220c/200C fan or gas mark 7.
2. To make the chimichurri dressing, add all ingredients to a blender, adding the oil a little at a time until well combined.
3. To make the guacamole, chop the coriander roughly (removing the stems), mash the avocado flesh with the lime and the salt, then stir through the red onion, tomatoes and coriander.
4. Slice the potatoes in half and smash them a little with a fork. Brush with oil and sprinkle with paprika on a tray in the oven. Bake until crispy, turning once halfway through.
5. Season and serve on top of the guacamole, and drizzle with the chimichurri dressing and sour cream.