Smashed Potatoes with Green Chile Guacamole
Ingredients:
2 lbs. small yukon potatoes
1 tsp. Los Chileros Organic Red Chile Powder
1 tsp. cumin
extra virgin olive oil
salt and pepper to taste
1 avocado, pitted, flesh scooped out
2 Tbsp. Santa Fe Ole Hatch Roasted Green Chile
juice of 1/2 lime
salt to taste
Instructions:
Place the potatoes in a large pot and add enough cold water to cover them by 1-2 inches
Add a generous pinch of salt and boil uncovered 15-20 minutes, until they can easily be pierced with a knife
Drain and set aside until they are cool enough to handle
Pre-heat broiler to high and adjust oven rack closest to the broiler
Spread the potatoes onto a baking sheet and smash with the flat bottom of a cup
Until the skin has started to break around the edges
Be careful not to break them up too much or they will fall apart
Combine chile powder, and cumin with olive oil in a small bowl
Brush the potatoes with olive oil mixture and season with salt and pepper
Broil potatoes until they start to get crispy and browned
Meanwhile, in a small bowl, use a fork to smash together the avocado, green chile and lime juice
Season with salt and pepper and set aside
To serve, transfer the potatoes to a serving dish and top each one with a spoonful of the guacamole
