guacamole Archives

Mexican recipes

Spicy prawns and guacamole in cucumber cups

15 minutes

Corn recipes

Mexican-style mince with grilled corn

30 minutes

Mexican recipes

Spicy chicken and pepper tacos

15 minutes

Potato, feta, sausage and guacamole frittata

20 minutes

Cheesy quesadillas with guacamole

20 minutes

Sandwich recipes

Bacon and guacamole open sandwich

15 minutes

Fish recipes

Red-skin potato nachos

45–50 minutes

Red-skin potato nachos

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45–50 minutes

Ingredients

800 g Woolworths red skin potatoes, washed and cut into wedges
3 T olive oil
1½ t fine salt
1 t freshly cracked black pepper
150 g mozzarella, grated

Topping 1:

80–100 g Woolworths ‘nduja paste
½ cup sour cream
2 T fresh chives, finely chopped

Topping 2:

1 cup guacamole
¼ cup fresh coriander

Topping 3:

¼ cup pickled red onions
2 T sliced jalapeños
½ cup sour cream

Method

1. Preheat the oven to 180°C and line a large baking tray with baking paper.
2. Toss the potatoes with the olive oil, salt and pepper until evenly coated.
3. Place the potatoes on the tray in a single layer. Ro9. ast for 35 minutes, turning halfway through, until golden, crisp on the edges and tender.
4. Remove the tray from the oven and sprinkle the grated mozzarella evenly over the hot potatoes.
5. Return to the oven and bake for a further 5–10 minutes, or until the cheese is melted, bubbling and lightly golden.
6. Remove from the oven and divide the potatoes into three groups on the tray.
7. Dollop the ‘nduja over the first third, then spoon over the sour cream. Sprinkle with the chives.
8. Spoon the guacamole over the second third and top with the coriander.
9. Top the final third with the pickled red onions, sliced jalapeños and sour cream.
10. Serve immediately.

Find more potato recipes here

Recipe and production: Bianca Strydom

Food assistant: Chevonne Fourie

Videography: Romy Wilson

Photography: Shavan Rahim

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Ingredients

Method