Parmesan potatoes with high-protein avocado mayonnaise

Ingredients

• 10 Small potatoes (Preferably wrinkled potatoes; washed)
• 0.5 cup Parmesan cheese or Grana Padano (Grated)
• Salt for cooking and the potatoes (To taste)
• Olive oil (For drizzling over the potatoes; to taste)
• 2 Hard-boiled eggs (Peeled)
• 0.5 Small avocado (Flesh; approximately half a small avocado)
• 60 g Plain yogurt
• Salt for the mayonnaise (To taste)
• Black pepper (To taste)

Steps

1. 1

   Preheat the oven to 220 °C with top and bottom heat. Use an ovenproof pan or baking dish.

2. 2

   Bring plenty of salted water to a boil in a pot. Once boiling, add the small potatoes and cook until tender when pierced with a knife, approximately 20–25 minutes.

3. 3

   Drain the potatoes and let them cool enough to handle. Cut them in half lengthwise.

4. 4

   Cover the bottom of the dish with the grated Parmesan or Grana Padano, forming an even layer.

5. 5

   Place the potatoes on top of the cheese, cut side down, so they make direct contact with the Parmesan layer.

6. 6

   Drizzle the potatoes with olive oil and bake for approximately 25 minutes, until the cheese is golden brown and crispy and the potatoes have toasted edges.

7. 7

   While the potatoes are baking, place the hard-boiled eggs, avocado flesh, plain yogurt, salt, and pepper in a blender or food processor.

8. 8

   Blend until smooth, creamy, and lump-free. Taste and adjust the salt and pepper.

9. 9

   Serve the potatoes hot with the high-protein avocado mayonnaise.

Notes

The post indicates that the recipe is gluten-free and easy to prepare. Serve the mayonnaise immediately or refrigerate it until ready to serve; because it contains avocado, it may darken over time.

Nutrition per serving

• side dish
• gluten-free
• vegetarian
• baked
• potatoes
• crispy
• high-protein
• easy recipe