Crispy Smashed Potatoes with Spicy Avo Dip

These smashed potatoes are the only excuse you need to get your friends together around the braai. Dip and dunk them in your very own homemade guacamole.

Ingredients

1kg baby potatoes
4 Tbsp olive oil
3 tsp ground coriander
Salt and pepper (we love using Oryx Desert Salt)
2 tsp ground cumin
1 tsp dried oregano
1 tsp chilli flakes
Fresh parsley or coriander to serve

For the dip

3 heaped tsp Pesto Princess Coriander & Chilli Pesto
2 x ripe avocados
Juice and zest from 1 lime
Salt and pepper to taste

How to

Boil the baby potatoes for about 20 minutes, until fork tender. Drain and let them cool slightly.

Preheat the oven to 200°C. Toss the potatoes in olive oil and spices and place them in a roasting dish. Using a flat-bottomed glass, smash the potatoes.
Drizzle the potatoes with a little more olive oil and generously season with salt and pepper. Roast for between 25 and 30 minutes or until crispy.
To make the avo dip, combine all the ingredients in a food processor.
Serve hot, sprinkled with roughly chopped parsley or coriander. Dunk in the avo dip and enjoy!