Crispy Potatoes With Avocado Cream - potatoes

Method

• Wash the potatoes and cook them in boiling salted water until they are just tender.
• Drain and leave to cool.
• Preheat oven to 200 degress celcius.
• Place the potatoes on an oiled baking tray, with extra room around them for them to spread.
• Crush each potato with a potato masher til they are about 2-3cm thick (one inch).
• Drizzle with the rice bran oil and season with sea salt.
• Bake for 20 mins or until they appear golden and crisp.
• Place the avocado flesh in a bowl and mash until smooth.
• Mix in the aioli.
• Serve potatoes with a dollop of the avocado cream on top, garnished with a coriander leaf.