This is my take on the Colombian dish, Papas con Salsa de Aguacate (potatoes with an avocado sauce), using sweet & purple potatoes, topped with a creamy intense avocado hit. My version has a spicy tomato base to transform it from a traditional side-dish into a tasty plantbased meal.
- 3 Sweet potatoes, roughly chopped
- 3 purple potatoes/ potatoes roughly chopped
- 1/2 tin of peeled tomatoes
- 1tbs tomato pureé
- 1 red onion, diced
- 1tbs Pimentón
- 1tbs ground cumin
- 1tbs ground coriander
- 2 cloves of garlic, minced
- 1 red chilli, chopped finely (de-seeded if want less hot!)
- Black pepper
- Oil for roasting.
For the Salsa de Aguacate:
- 1/2 a tub of Oatly fraîche
- A glug of garlic infused oil
- 1 avocado
- Handful of coriander, chopped
- Juice of 1/2 a lime
- Some red onion
- Salt & pepper
- Salt for garnishing (I used Saltverk Birch smoked salt)
- Handful of chopped coriander
Start by parboiling the potatoes in salted water. As they’re boiling, place a baking tray in oven on it’s hottest setting, with a layer of oil (just like you’re making roasties). Whilst they are cooking, fry off the onion & garlic in a pan. When they are sufficiently softened the potatoes should be ready to take off the boil. Drain and place into the baking tray and oil. Flip over until they begin to sizzle. Place back into the oven to start roasting and crisping up.
In a baking dish, place the now softened garlic & most of the onion with the tomatoes, spices and the chilli. I’d recommend roughly chopping up the tomatoes. Season, mix thoroughly and spread evenly across the bottom of the dish. After around 10-15 minutes, take the potatoes out and place into the baking dish, on top of the spicy tomato base. Place back into the oven, with a lower temperature of 180°C. Cook for a further 30-40 minutes before taking out. Leave to cool slightly, before serving.
Whilst the potatoes are in the oven, you can make the indulgent bit, the avocado sauce. In a food processor, place the Oatly fraîche, avocado, coriander, garlic oil, lime juice and the rest of the fried onion. Whizz up until it forms a creamy sauce. Scoop into a bowl. Season to taste. If too thick, you can loosen it up with a bit more lime juice.
To serve, drizzle on the sauce, the chopped coriander and a sprinkle of salt flakes. I used Saltverk birch smoked salt, which matched the smoky spicy taste of the potatoes.
I’d reccomend serving this with a couple of cold cervezas. I paired it with some Columbian Cerveza Aguila.