Baked Potatoes with Guacamole

How to Prepare

1. Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper. 2. Wash 400g / 14.1oz small waxy potatoes thoroughly, remove any blemishes, and optionally peel them. Halve or quarter the potatoes based on their size. 3. Wash and dry 2 sprigs of rosemary, pluck the needles, and roughly chop them. Peel and slice 1 garlic clove. 4. In a bowl, mix the potatoes, rosemary, garlic, and 2 tbsp olive oil. Season with salt and pepper. 5. Spread the potato mixture evenly on the baking tray. Bake in the middle rack for 45-50 minutes. 6. Meanwhile, halve and pit 1 ripe avocado. Scoop out the flesh with a spoon and place in a bowl. 7. Peel and finely dice 1 small garlic clove. 8. Add the garlic and 1 tbsp crème fraîche to the avocado. Mash everything finely with a fork or hand blender. 9. Wash and dice 80g / 2.82oz tomatoes, remove the stems. Mix the tomatoes and 2 tbsp chopped cilantro into the guacamole. 10. Season with 1-2 tbsp lemon juice, salt, and pepper. 11. Remove the potatoes from the oven and let cool briefly. Serve with the guacamole.

Good to Know

Potatoes are highly nutritious, providing protein and digestion-promoting fiber. They contain valuable vitamins (like Vitamin C) and minerals. Different types of potatoes are suited for various dishes: floury potatoes are great for creamy puree, predominantly waxy potatoes are all-rounders, and waxy potatoes are ideal for salads and oven dishes.