Deliciously crispy potatoes paired with creamy avocado and sweet ripe tomatoes. Evolving out of two separate culinary traditions, Tex-Mex food is both authentic and very, very tasty. American dairies provided the cheese and sour cream which are the cornerstone of Tex-Mex cooking.
12 new potatoes, scrubbed
¾ cup vegetable oil
1 tsp flake salt
½ cup sour cream, to serve (optional)
For the avocado salsa
3 roma tomatoes, deseeded and diced
2 ripe avocados, peeled, seed removed and diced
½ a small yellow capsicum, seeds removed and diced
1 red onion, finely diced
2 tbsp extra virgin olive oil
juice of 1 lime
1 clove garlic, crushed
1 birds-eye chilli, finely sliced
1 cup loosely packed coriander leaves, shredded
1. Place potatoes in a large saucepan, cover with cold water and bring to a boil on high heat. Continue boiling the potatoes for 12 to 15 minutes until tender (see tip). Drain.
2. Heat your oven to 200C. Pour the vegetable oil into a wide roasting tray and heat in the oven until hot, then remove from the oven.
3. Place the hot potatoes on a cutting board and squash them using the base of the saucepan until they are about 1cm thick.
4. Remove from the cutting board with a spatula and place directly into the hot oil. Turn once to coat, season well with salt and return the roasting tray to the oven.
5. Roast the potatoes for 25 minutes, then flip them and continue to roast for a further 20 minutes, until wellbrowned and crisp.
6. Remove from the oil.
7. For the avocado salsa, combine all the ingredients. Scatter over the potatoes and serve with a dollop of sour cream.
Adam's tip: To test whether potatoes are tender, pierce them with a sharp paring knife. The knife should slide in and out easily. Using a fork or large knife can split potatoes if they are not ready
Suggestion: Serve with Adam's lime and cumin roast chicken.