Description
Crispy smashed potatoes topped with creamy avocado and a drizzle of spicy chili honey.
Ingredients
Scale
- 2 lbs baby potatoes
- 3 tbsp olive oil
- salt and pepper to taste
- 1 ripe avocado
- 1/4 cup Greek yogurt
- 1 tbsp lime juice
- 1/4 cup honey
- 1 tsp chili flakes
- fresh cilantro for garnish
Instructions
- Preheat oven to 425°F. Boil potatoes until tender, about 15 min. Drain and let cool slightly.
- Place potatoes on baking sheet, smash with a fork, drizzle with olive oil, salt, pepper. Bake 25-30 min until crispy.
- Meanwhile, make avocado cream: mash avocado with yogurt and lime juice, season with salt.
- Make chili honey: warm honey with chili flakes in small saucepan.
- Top smashed potatoes with avocado cream and drizzle chili honey. Garnish with cilantro.
Notes
For extra heat, add more chili flakes. Use Greek yogurt for tanginess.
- Prep Time: 15 min
- Cook Time: 30 min
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 5g