Serves 4
700g baby potatoes
3 tablespoon olive oil
1 rosemary sprig
Sea salt
Cracked pepper
Dill Pickle & Avo Dip
2 GEM ripe avocado
4 tablespoons lemon juice
2 cloves garlic, roughly chopped
4 gherkins, roughly chopped
¼ cup gherkin juice
2 tablespoons roughly chopped dill, plus extra for on top
2 tablespoons roughly chopped parsley
1 tablespoon roughly chopped chives
Cracked pepper
Sea salt
Preheat the oven to 190ºC fan forced and line a large oven tray with baking paper.
Place the potatoes in a large pot and fill with water, season generously with salt. Bring to the boil then cook for 10-15 minutes until the potatoes are tender.
Drain the potatoes then place on the prepared tray. Use a potato masher or base of a cup to gently crush the potatoes. Drizzle with the olive oil and scatter over the fresh rosemary. Season with sea salt and cracked pepper. Roast in the oven for 30-40 minutes or until golden and crisp. If you can, flip them over half way through. If they fall apart, just leave them.
In the food processor, blitz together the avocado dip ingredients until smooth. If the dip is too thick, add a few extra tablespoons of gherkin juice. Season with sea salt and cracked pepper.
Serve the dip alongside the potatoes or smear on a serving dish and top with potatoes and fresh dill.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
