Give new potatoes a Caribbean twist with a healthy dollop of zesty Cuban guacamole. 

Recipe: Ruth Pretty  Styling and photo: Carolyn Robertson

Serves: 8

INGREDIENTS

1.5kg new potatoes, washed and cut in half
1 tablespoon olive oil
½ teaspoon flaky sea salt
⅛ teaspoon black pepper,
freshly ground
2 tablespoons coriander and/or italian parsley, roughly cut
George’s Guacamole (recipe follows)

METHOD

Add potatoes to a medium-sized pot of lightly salted boiling water. Return to the boil, reduce heat and set the lid ajar. Simmer for 10—12 minutes until fork tender. Drain the potatoes and set the pot over a very low heat for 30 seconds to dry. Remove from heat and add oil, salt and pepper. Gently shake to combine.

Tip the potatoes into a serving bowl and generously dollop with George’s guacamole and coriander and/or parsley. 

George’s guacamole

This recipe is thanks to a good friend George, originally from Cuba.

INGREDIENTS

2 ripe firm avocados, mashed to a chunky consistency
2 tablespoons lime juice
1 red pepper, finely diced
2 medium tomatoes, grated on a coarse grater, or peeled, deseeded and finely diced
4 tablespoons coriander leaves and stalks, finely chopped
1 teaspoon dijon mustard
½ teaspoon flaky sea salt
⅛ teaspoon black pepper,
freshly ground
4—5 drops tabasco

METHOD

Put all the ingredients in a small bowl and stir gently to combine.

Serve within 4 hours.

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