Recipe By: Derrika Mayweather
Ingredients:
1 tbsp Divina’s Chopped Calabrian Peppers
1 cup Baby potatoes
Extra virgin olive oil
Salt (to taste)
Pepper (to taste)
Smoked paprika (to taste)
1 Large ripe avocado
1/2 lime (for juicing)
Arugula
Pickled onions
Pepitas (or roasted pumpkin seeds)
Balsamic vinaigrette
Instructions:
1. Wash and slice the baby potatoes.
2. Drizzle the potato slices with olive oil and add salt, pepper and smoked paprika.
3. Place the seasoned potatoes in an air fryer at 375 degrees for 15 to 18 minutes.
4. In a bowl, prepare the avocado spread by mashing the avocado then adding the lime juice, salt, pepper and Chopped Calabrian Peppers.
5. Plate the roasted potatoes as the base then top the potatoes with the flavorful avocado spread.
6. Top the avocado-covered potatoes with a bed of arugula and pickled onions, then sprinkle with pepitas (pumpkin seeds).
7. Finish with a drizzle of balsamic balsamic vinaigrette.