Crunchy potato crescents with creamy roasted garlic and avocado sauce

Serves 4 as a side

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Crunchy potato crescents with creamy roasted garlic and avocado sauce

Fluffy on the inside, golden and crunchy on the outside, and served with a creamy avocado dipping sauce, this is a tasty spin on traditional roast potatoes.

Ingredients

For the potatoes
  • 2 kilograms of waxy roasting potatoes (Kipfler or Dutch Cream varieties are excellent)
  • Olive oil
  • Salt and freshly ground black pepper
For the creamy avocado and roasted-garlic sauce
  • 2 large avocados
  • 1 whole head of roasted garlic (recipe follows)
  • A generous squeeze of fresh lemon juice
  • A few tablespoons of Praise 99% fat-free mayo, to achieve a saucy consistency.
  • Salt and freshly ground black pepper
  • Fresh parsley, roughly chopped for garnish
  • Optional: if your roasted garlic isn't particularly sweet, you can add a few teaspoons of agave syrup, to taste.
Roasted garlic
  • 1 whole bulb of fresh garlic
  • approx. 2 tablespoons of olive oil (eyeball it)
  • Salt

Directions

  1. Preheat oven to 200-degrees Celcius, and pop a heavy roasting tray in to heat as well.
  2. Cut the potatoes into small crescent moon shapes, and boil in salted water until the outsides have a little give, but the insides are still raw. You don't want to make mashed potatoes!
  3. Drain in a colander and allow to dry for a minute or two before giving a good shake. You want to rough up the outsides of the potatoes and give them a bit of texture. This is what will make them go super crunchy when roasted.
  4. While you're waiting for the potatoes to dry in the colander, add a generous splash of olive oil to the preheated roasting tray, and put it back in the oven to warm through.
  5. Carefully add the potatoes to the hot oil in the roasting tray, sprinkle with salt, then roast until golden brown and crunchy. Turn once or twice during roasting to ensure all sides roast evenly.
  6. When the potatoes are cooked, arrange on a serving plate, check for seasoning, then serve with the creamy roasted garlic and avocado sauce on the side. Best served piping hot!
  7. Creamy avocado and garlic sauce
    • Put all ingredients in a blender or food processor and process until smooth. Check for seasoning and consistency, and add a tablespoon or more of Praise 99% fat-free mayonnaise and/or agave syrup if desired. Refrigerate until needed. Serve sprinkled with freshly chopped parsley.
    Roasted garlic
    • Slice off the very top of the garlic head. Place in a piece of foil and drizzle olive oil inside the head of garlic until it is completely filled and just starting to run down the side. Sprinkle with a pinch of salt.
    • Wrap bulb firmly with foil and place on a tray in the oven. Bake at the same time as the potatoes, until the garlic tender and fragrant, about 35-40 minutes.
    • Remove from the oven and let cool, then gently squeeze each clove out.

Variation

    For spicy potato crescents, sprinkle garlic and onion powder, mixed dried herbs (rosemary, thyme, marjoram, basil), smoked paprika and a pinch of cayenne over the potatoes before roasting!
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