Ingredients
4 Potatoes
Table of Plenty - Classic Paprika spice mix
1/2 Cup Natural Yoghurt (or sour cream)
Half a Lemon
1 tin of Black Beans
1 Avocado
2 Spring Onions
1/4 - 1/2 Red Onion
Parmesan
Coriander
Red Wine Vinegar
EV Olive oil
Salt
Method
Preheat your oven to 250°c - if you have an intensive setting use that one.
Use a mandolin to slice your potatoes about 3 - 4mm thick. You don't need to peel them but it will give you a little bit of that bitter skin taste if you don't, so it's up to you if you want to go the extra step.
Add your potatoes to a bowl and drizzle over some oil, the paprika blend as well as a teaspoon of salt.
Give everything a mix till coated well.
Place your potatoes on a large lined baking tray trying not to let them overlap and cook them for 30 minutes, turning them halfway. They should be golden and crispy when ready.
Finely slice about a 1/4 of a red onion, place it in a bowl and cover it with red wine vinegar. Let it pickle till you're ready to put everything together.
To make the salsa cut your avocado in half then score the flesh and spoon it into a bowl. Add in your rinsed and drained black beans, one chopped spring onion, some torn up coriander, a drizzle of olive oil, a sprinkle of salt and half the juice of a lemon. Give everything a gentle mix.
In a little bowl add your yoghurt and mix in about a teaspoon of the paprika spice blend. If you want a but of a kick add in some hot sauce.
When the potatoes are ready grate over some parmesan cheese and the rest of your toppings.
Garnish with some extra sliced spring onion, the pickled onions and coriander.
Enjoy x
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