Layered Potato & Avocado Appetizer

Ingredients

• 1 lb waxy potatoes
• ½ tsp salt
• 3 tbsp fresh lime juice
• ¼ cup fresh cilantro
• ¼ whole red onion
• 2 whole garlic cloves
• 3 tbsp extra virgin olive oil
• 1 tbsp aji amarillo paste
• ¼ tsp black pepper
• 2 whole ripe avocados

Instructions

1. 1

   Cut waxy potatoes into 0.5-inch-thick rounds or cubes, keeping the skin on. Boil in salted water over medium-high heat for 8–10 minutes until fork-tender but still holding their shape. Drain and let cool for 5 minutes, then slice into thin rounds if using rounds.

2. 2

   While potatoes cook, make the dressing: finely mince the red onion and garlic. Combine lime juice, cilantro, onion, garlic, aji amarillo paste, olive oil, and black pepper in a small bowl, stirring until the paste dissolves and the flavors meld.

3. 3

   Pat the warm potatoes dry with paper towels, then toss gently with half the dressing while still warm so they absorb the flavors. Season to taste with salt and pepper, then set aside to cool to room temperature, about 5 minutes.

4. 4

   Just before serving, halve the avocados lengthwise, remove the pit, and scoop into a bowl. Lightly mash with a fork until soft but still chunky, then fold in the remaining dressing carefully to keep the texture creamy.

5. 5

   Divide the cooled potatoes among four serving plates or small bowls, creating a base layer. Top each with a spoonful of the avocado mixture, building a gentle mound. Drizzle any remaining dressing around the plate and serve immediately while the potatoes are still slightly warm.

Tools you’ll need

• Large pot
• Colander
• Small mixing bowl
• Spoon or whisk
• Serving plates or bowls

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