Crispy Potatoes and Santo Amaro Sardines
Cooking time: 30 minutes
For 2 or 4 servings:
- 2 cans of Santo Amaro Sardines in Olive
- Oil and Red Piri Piri Pepper
- 4 medium size potatoes
- 1 avocado
- 1 tablespoon of sour cream
- Olive oil
- Red and yellow cherry tomatoes
- 1 tablespoon of cilantro
- Lemon juice
- Salt and pepper to taste.
Cook the potatoes in salted water for about 20 to 30 minutes. Meanwhile, finely chop the cilantro , cut the cherry tomatoes in quarters, make a purée with the avocado and add the lemon juice, salt and pepper. Set everything aside for later.
When the potatoes are cooked, cut them in slices. Then fry them in olive oil, until golden brown color and crispy texture.
On top of the crispy potatoes spread the avocado purée, add the tomatoes and cilantro. The Santo Amaro Sardines go on top. A tablespoon of sour cream as a final touch and this recipe is ready to enjoy!