Baked Potatoes with Avocado Mash
I often prepare baked potatoes when I need a quick side dish or a simple dinner. I make the avocado mash at the end while the potatoes are browning. I’ve gotten into the routine of using this spice mix – it gives the potatoes a slightly more complex flavor without being complicated to make. When the avocado is perfectly ripe, it mashes effortlessly with a fork.
Quick Info
Total time: about 60 minutes
Preparation time: 15 minutes
Baking time: 40-45 minutes (depending on the oven and thickness of the potatoes)
Servings: 4
Difficulty: easy
Recipe type: side dish or quick vegetarian meal
Ingredients
1.5 kg potatoes
4-5 tablespoons of oil (I use sunflower oil, but any neutral oil works)
Potato spice mix:
salt
pepper
vegetable seasoning
sesame seeds
flax seeds
chili flakes
sweet paprika
curry powder
ground allspice
dried celery leaves
dried dill
granulated garlic
Avocado mash:
1 ripe avocado
juice from 1/2 lemon
salt
granulated garlic
Instructions
1. Peel the potatoes, wash them well, and cut them as you prefer – into cubes, slices, or rounds. It’s important to have pieces that are relatively even for uniform baking.
2. Place the cut potatoes directly in a baking tray. Drizzle 4-5 tablespoons of oil over them.
3. Mix the potatoes well with your hands to ensure they are coated in oil. The oil helps with browning and allows the spices to stick to the potatoes.
4. Combine all the spices listed above in a small bowl. You can adjust the proportions to taste, but don’t overdo it with the vegetable seasoning or curry. Sprinkle the entire mix over the potatoes in the tray.
5. Mix the potatoes again with your hands, making sure the spices are evenly distributed on each piece.
6. Place the tray in the oven on the middle rack. Bake at a high temperature (200-220°C, if your oven has a setting) until the potatoes are evenly browned. It takes about 40-45 minutes for me, but I check at the end and leave them in longer if they aren’t done. Do not cover the tray.
7. While the potatoes are in the oven, cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a shallow plate with a spoon.
8. Mash the avocado with a fork. Quickly squeeze the juice from half a lemon over it (to prevent oxidation and add flavor). Sprinkle salt and granulated garlic to taste. Mix well, but don’t make it completely smooth; it should remain slightly rustic.
9. Serve the warm potatoes alongside the avocado mash. It’s best when the potatoes are hot.
Why I Make This Recipe Often
It’s easy to prepare, doesn’t require constant attention, and I always have the ingredients on hand. The potatoes bake on their own, and the avocado mash is ready in a few minutes. I like that I can adjust the spices or type of oil without affecting the basic recipe.
Tips and Variations
Tips
Do not overcrowd the potatoes in the tray – otherwise, they won’t brown evenly and will steam.
Don’t use too much oil – if it seems excessive after mixing, dab some off with a paper towel.
Check the potatoes occasionally; they can burn slightly on the edges if cut thin.
Make the avocado mash just before serving. If made too early, it will oxidize quickly.
Substitutions
Instead of vegetable seasoning, you can use plain salt or other salt-free spice blends.
If you don’t have all the seeds (flax or sesame), feel free to omit them; they aren’t essential.
You can use olive oil if you prefer a stronger flavor.
You can use fresh crushed garlic in the avocado mash instead of granulated garlic.
Variations
Add dried rosemary or thyme to the spices for a different flavor.
You can also drizzle a little lemon juice over the hot potatoes at the end.
If you want crispier potatoes, cut them thinner and bake them on a single tray without overlapping.
Serving Ideas
They work well as a side dish with any simple meal or can serve as a main dish if you want something quick.
The avocado mash can also be used on toasted bread as a cold snack.
They also pair well with a green salad.
Frequently Asked Questions
1. Can I use a different type of potato?
Yes, any type of potato works, but those with thin skins bake faster and become crispier. You can also use new potatoes if you have them.
2. What should I do if the avocado mash oxidizes?
If left exposed to air for too long, it will turn brown on the surface. Squeeze lemon juice immediately over the avocado and keep the mash covered with plastic wrap while not in use.
3. Can I make a larger quantity for guests?
Yes, but use two trays, do not overcrowd the potatoes, and rotate them in the oven halfway through the cooking time.
4. Can I skip some spices?
Yes, just keep what you like or have on hand. Salt, pepper, and granulated garlic provide the basic flavor; the rest are for variation.
5. Can I add vegetables alongside the potatoes in the tray?
Yes, but watery vegetables (like zucchini) won’t brown as well. You can add onions or bell peppers if you like.
Nutritional Values
Estimated for one serving (out of four):
approximately 320-350 kcal
carbohydrates: 50-55 g (with potatoes as the base)
fats: 10-12 g (from oil and avocado)
proteins: 4-5 g
Fiber: 6-7 g (thanks to the avocado and seeds)
Values depend on the amount of oil and avocado used. The recipe is not dietetic but does not contain ultra-processed ingredients.
Storage and Reheating
Baked potatoes are best fresh. They can be stored in the refrigerator in a covered container for up to 2 days, but the texture will become softer. You can reheat them in the oven, on the grill, or in a pan without a lid to regain some crispiness. The avocado mash does not store well and oxidizes quickly – it’s best to make it just as you consume it.
I often prepare baked potatoes when I need a quick side dish or a simple dinner. I make the avocado mash at the end while the potatoes are browning. I’ve gotten into the routine of using this spice mix – it gives the potatoes a slightly more complex flavor without being complicated to make. When the avocado is perfectly ripe, it mashes effortlessly with a fork.
Quick Info
Total time: about 60 minutes
Preparation time: 15 minutes
Baking time: 40-45 minutes (depending on the oven and thickness of the potatoes)
Servings: 4
Difficulty: easy
Recipe type: side dish or quick vegetarian meal
Ingredients
1.5 kg potatoes
4-5 tablespoons of oil (I use sunflower oil, but any neutral oil works)
Potato spice mix:
salt
pepper
vegetable seasoning
sesame seeds
flax seeds
chili flakes
sweet paprika
curry powder
ground allspice
dried celery leaves
dried dill
granulated garlic
Avocado mash:
1 ripe avocado
juice from 1/2 lemon
salt
granulated garlic
Instructions
1. Peel the potatoes, wash them well, and cut them as you prefer – into cubes, slices, or rounds. It’s important to have pieces that are relatively even for uniform baking.
2. Place the cut potatoes directly in a baking tray. Drizzle 4-5 tablespoons of oil over them.
3. Mix the potatoes well with your hands to ensure they are coated in oil. The oil helps with browning and allows the spices to stick to the potatoes.
4. Combine all the spices listed above in a small bowl. You can adjust the proportions to taste, but don’t overdo it with the vegetable seasoning or curry. Sprinkle the entire mix over the potatoes in the tray.
5. Mix the potatoes again with your hands, making sure the spices are evenly distributed on each piece.
6. Place the tray in the oven on the middle rack. Bake at a high temperature (200-220°C, if your oven has a setting) until the potatoes are evenly browned. It takes about 40-45 minutes for me, but I check at the end and leave them in longer if they aren’t done. Do not cover the tray.
7. While the potatoes are in the oven, cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a shallow plate with a spoon.
8. Mash the avocado with a fork. Quickly squeeze the juice from half a lemon over it (to prevent oxidation and add flavor). Sprinkle salt and granulated garlic to taste. Mix well, but don’t make it completely smooth; it should remain slightly rustic.
9. Serve the warm potatoes alongside the avocado mash. It’s best when the potatoes are hot.
Why I Make This Recipe Often
It’s easy to prepare, doesn’t require constant attention, and I always have the ingredients on hand. The potatoes bake on their own, and the avocado mash is ready in a few minutes. I like that I can adjust the spices or type of oil without affecting the basic recipe.
Tips and Variations
Tips
Do not overcrowd the potatoes in the tray – otherwise, they won’t brown evenly and will steam.
Don’t use too much oil – if it seems excessive after mixing, dab some off with a paper towel.
Check the potatoes occasionally; they can burn slightly on the edges if cut thin.
Make the avocado mash just before serving. If made too early, it will oxidize quickly.
Substitutions
Instead of vegetable seasoning, you can use plain salt or other salt-free spice blends.
If you don’t have all the seeds (flax or sesame), feel free to omit them; they aren’t essential.
You can use olive oil if you prefer a stronger flavor.
You can use fresh crushed garlic in the avocado mash instead of granulated garlic.
Variations
Add dried rosemary or thyme to the spices for a different flavor.
You can also drizzle a little lemon juice over the hot potatoes at the end.
If you want crispier potatoes, cut them thinner and bake them on a single tray without overlapping.
Serving Ideas
They work well as a side dish with any simple meal or can serve as a main dish if you want something quick.
The avocado mash can also be used on toasted bread as a cold snack.
They also pair well with a green salad.
Frequently Asked Questions
1. Can I use a different type of potato?
Yes, any type of potato works, but those with thin skins bake faster and become crispier. You can also use new potatoes if you have them.
2. What should I do if the avocado mash oxidizes?
If left exposed to air for too long, it will turn brown on the surface. Squeeze lemon juice immediately over the avocado and keep the mash covered with plastic wrap while not in use.
3. Can I make a larger quantity for guests?
Yes, but use two trays, do not overcrowd the potatoes, and rotate them in the oven halfway through the cooking time.
4. Can I skip some spices?
Yes, just keep what you like or have on hand. Salt, pepper, and granulated garlic provide the basic flavor; the rest are for variation.
5. Can I add vegetables alongside the potatoes in the tray?
Yes, but watery vegetables (like zucchini) won’t brown as well. You can add onions or bell peppers if you like.
Nutritional Values
Estimated for one serving (out of four):
approximately 320-350 kcal
carbohydrates: 50-55 g (with potatoes as the base)
fats: 10-12 g (from oil and avocado)
proteins: 4-5 g
Fiber: 6-7 g (thanks to the avocado and seeds)
Values depend on the amount of oil and avocado used. The recipe is not dietetic but does not contain ultra-processed ingredients.
Storage and Reheating
Baked potatoes are best fresh. They can be stored in the refrigerator in a covered container for up to 2 days, but the texture will become softer. You can reheat them in the oven, on the grill, or in a pan without a lid to regain some crispiness. The avocado mash does not store well and oxidizes quickly – it’s best to make it just as you consume it.