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Baked potatoes with avocado cream

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Ingredients for 2 servings:

  • 8 potatoes
  • 3 tbsp flour
  • 2 tbsp rapeseed oil
  • salt and pepper
  • 2 sprigs rosemary, fresh
  • 1 avocado(s), ripe
  • ½ lemon(s), juice
  • Salt and pepper from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 220°C (top/bottom heat). Peel the potatoes and cut them into eighths. Coat them in flour, place them on a baking sheet lined with baking paper, and drizzle with oil. Season with salt and pepper. Sprinkle the rosemary over the potatoes. Bake the potatoes in the hot oven for about 40 minutes, until they are nicely browned. Turn them over after 15 minutes, then turn them over more often. Halve the avocado and remove the pit. Mash the flesh with a fork and add the lemon juice. Season with salt and pepper. Serve the potatoes with the avocado cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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