Photo: Oh She Glows
Oh She Glows is one of our favorites for healthy (but not too healthy you feel like a rabbit) plant-based recipes. This one too good to pass up.
Ingredients
FOR THE POTATOES:
2 large (500 g total) Russet potatoes (unpeeled)
1 tablespoon (15 mL) grapeseed oil or virgin olive oil
Fine sea salt
FOR THE AVOCADO-TOMATO TOPPING:
2 medium (7 g) garlic cloves
1/2 cup (15 g) lightly packed fresh basil leaves
2 cups (344 g/12-ounces) grape tomatoes
1 tablespoon (15 mL) fresh lemon juice
1 tablespoon (15 mL) balsamic vinegar
1/4 to 1/2 teaspoon fine sea salt, to taste
1 large (240 g) ripe avocado
Instructions
Preheat the oven to 425°F (220ºC) and line an extra-large (or 2 medium) baking sheet(s) with parchment paper.
With a sharp knife, slice the potatoes into 1/4-inch thick rounds. Make sure they’re not any thinner than that, or they might not be sturdy enough to pick up with your hands and the edges will burn more easily while cooking.
Place the rounds into the center of one baking sheet in a mound. Toss with the oil until all sides of the rounds are fully coated. Spread into a single layer, spacing them a 1/2-inch apart. Sprinkle liberally with salt.
Roast the potatoes for 25 to 35 minutes (I do 30), flipping once halfway through baking, until tender and golden brown in some spots. I prefer these slightly overcooked so they’ll crisp up a bit around the edges.
Meanwhile, prepare the topping. In a large food processor, mince the garlic and basil until finely chopped. Add the tomatoes and pulse—only 10 to 14 times—until the tomatoes are chopped into almond- and pea-sized pieces. Remove the bowl, take out the blade and set aside, and stir in the lemon juice, balsamic vinegar, and salt. Set aside to marinate.
Five minutes before the potatoes are ready, dice the avocado very small into almond-sized pieces. Fold the diced avocado into the tomato mixture. Taste and stir in more salt if desired. The mixture will look quite juicy/watery, but this is normal!
After removing the potatoes from the oven, add another generous sprinkle of salt on top. Add 1/2 to 1 tablespoon avocado-tomato mixture onto a fork and strain out the juices by tapping the inside of the bowl. Place the strained mixture onto the center of a potato round and repeat this process for the rest of the rounds.
Serve immediately, directly from the baking sheet(s)—I find serving from the baking sheet keeps them warmer, but if you prefer you can transfer the rounds to a platter before adding the topping. If the potatoes sit they will soften and lose their crispness, so I don’t recommend letting them sit around for longer than 10 minutes (usually not a problem in this house!). If you have any avocado-tomato mixture leftover feel free to polish it off with some tortilla chips!
This recipe is courtesy of the talented Angela over at ohsheglows.com. Check out her site for more recipes and to buy one of her great cookbooks.
