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Garlic potatoes with avocado

If you’re looking for a salad to serve at a BBQ or on the side of grilled/pan fried meat and fish try out this recipe. These garlic potatoes with avocado and spring onions go with almost everything, and if you add some beans to it, you’ll get a yummy vegan dish! Use organic potatoes which don’t need peeling!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g organic potatoes
  • 2 cloves of garlic minced
  • 3 Tbsp olive oil or melted butter
  • Salt & pepper
  • 1 bunch spring onions
  • 1 ripe avocado
  • ½ Lemon juiced and zested
  • 3 Tbsp chopped coriander or parsley leaves

Method
 

  1. Cut the potatoes into bite-sized pieces. Put them in pan of water and bring to the boil. Cook for 15 minutes or until tender, then drain add the oil/butter and the garlic. Season with salt. Let them cool a bit.
  2. When the potatoes have cooled, peel the avocado, then cut the flesh into small chunks. Add these to the potatoes.
  3. Thinly slice the spring onions, then add to the potatoes, together with the chopped herbs.
  4. Add the lemon juice and zest, and season with salt and pepper to your liking.
  5. Toss and serve at room temperature.