About the Recipe
This potato is a delight when you know how to make it and when you have the right ingredients.
Ingredients
Let me share with you my style and how I make this dish that is considered an appetizer when grilling on the weekends in my country. Then when the main course is ready, which is the roast beef and its accompaniments, they give you your roast potato so you can snack on it in the meantime. I hope you enjoy it
Potatoes:
6 russet potatoes
1 bar of butter
2 oz salt
2 oz black pepper
2 oz minced garlic
1 aluminum roll
Guacamole:
1/3 of the cilantro bunch
2 avocados
1 russet tomato
1/4 red onion
6 oz of water
1 oz Salt and pepper
2 chili peppers of your choice (for spiciness)
Protein:
5 beef tenth fillets
1 oz salt
1 oz black pepper
1 oz minced garlic
1 oz tomato broth
1 package of sausages for grilling
Cream:
6 oz sour cream
2 oz heavy cream or milk
1 oz salt
Other:
1 lb of fresh cheese.
Preparation
We start by deciding where we want to cook the potatoes, I put them on the grill but you can use the oven if you want at 350° for 30 minutes, you can use a charcoal grill for better flavor. A deep cut is made in the middle of the potatoes so that the butter can penetrate: We add the powders and wrap them in aluminum foil so that the liquid does not leak out, and they are left on the grill for approximately 25 minutes and with that they are done .
While the potatoes are cooked, season the meat with the powders and place it on the same grill until reaching the desired doneness, grill the sausages and cook them on both sides.
For the guacamole, place the peeled and pitted avocados in a container; We mash them with the water, adding the powders and the chopped vegetables, we mix everything and with that our guacamole is ready.
When preparing the cream, you just have to mix everything well until you reach the desired texture.
The dish is presented by arranging the potato (after removing the aluminum foil), the meat and the sausages cut into pieces (they can also be presented separately). Then we add the guacamole generously, a piece of fresh cheese (I like to add it) and finally the cream. With this, our entree with grilled meat and sausages is ready.