Good morning guys! As I promised you on Instagram, today I bring the first recipe of the month of April, and it comes a little different. It is not so much a main dish or a dessert, as I have a little more accustomed to you. Obviously, this is not a dish designed for you to binge on potatoes with sauce at noon (although why not), but rather to be a common starter or to present yourself in an afternoon of “snacks” with friends, since they are about four servings more or less.
This recipe has no mystery or difficulty. In fact, it is practically done on its own, because the potato and pumpkin fries just have to be cut and spiced, left in the oven for about 40 minutes and that’s it. And in fact, another even faster option is to substitute the baked potatoes for nachos, but with baked chips it is much more striking, elaborate, satiating and surprising.
1 small pumpkin
3 tablespoons cooked white beans
2 ripe avocados
1 /3 onion
1/3 cup unsweetened soy milk
2/3 cup sunflower oil
3 garlic cloves
Rosemary< br> Garlic powder
A chilli pepper
Step by step
- We will start by peeling the pumpkin and the potatoes.
- Before starting to cut, we pre- heat the oven to 180 degrees.
- Then, we cut them into the shape of french fries or potato wedges.
- Then we place them on the tray. The ideal, actually, is to put them on a long baking tray with baking paper, so that some are not on top of others, so they will be more crispy. Although nothing happens if you make them like me in a smaller tray.
- Let’s spice them: for that we add plenty of rosemary, black pepper, a pinch of garlic, onion powder, oregano, basil and, optionally, salt.
- Grease with a drizzle of olive oil, mix very well and put in the oven for about 40 minutes at 180 degrees.
- While the potatoes are baking, we are going to prepare both sauces. We will start with the eggless garlic mayonnaise. To do this, mix 1/3 cup of soy milk with 2/3 cup of sunflower oil, the two peeled garlic cloves and a pinch of salt in a bowl.
- Crush well with the hand blender and add a squeeze of lemon. Blend again until a smooth sauce remains. Now, we can vary the texture. If we want the mayonnaise to be thicker, we just have to add a dash of sunflower oil and blend.
- Add a pinch of salt, coriander and oregano. Crush for the last time and let stand at room temperature, or in the fridge if it’s very hot.
- Let’s prepare the guacamole. To do this, we open the two ripe avocados and empty them into another bowl. Crush with a fork until you get a creamy and homogeneous texture.
- Then, finely chop half a tomato, 1/3 of an onion, a pinch of coriander, another pinch of salt, and add it to the bowl. Mix and squeeze half a lemon into the mixture. We mix again.
- Now it’s time to try and see if the touch of lemon and salt is enough or if you want a little more, since this is quite subjective and can vary a lot, especially with the size of the avocados.
- Reserve the guacamole and remove the potatoes from the oven when they are ready.
- Place them on a plate. Optionally you can put them like me, around the plate, as in the shape of a “sun”, to place the guacamole in the center and a good splash of garlic sauce and the spoonfuls of cooked beans on top.
- Finally, we spice with plenty of black pepper, the sliced chilli pepper (including the seeds if you like) and more rosemary. And voila!