Rockey Mountain Recipe

Cut and dry

Wash and peel the 2 medium potatoes. Cut into thin matchsticks or small batons about 4–5 cm long and 3–4 mm thick for a delicate garnish. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch. Pat thoroughly dry with clean kitchen towels or paper towels.

Coat

Place the dried potato sticks in a bowl and toss with 2 tbs cornstarch until lightly and evenly coated. Shake off excess cornstarch.

Fry

In a heavy-bottomed pot or deep skillet, heat 500 ml vegetable oil to 180°C (350°F). Fry the potatoes in batches so they have room to crisp — about 2–3 minutes per batch — until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray. Season immediately with 1/2 tsp sea salt and a pinch of smoked paprika while hot. Keep warm or let cool for garnish.

Peel and cube

Peel the large yam and cut into roughly 2–3 cm cubes so they cook evenly.

Boil until tender

Place yam cubes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender when pierced with a fork, about 12–18 minutes depending on size.

Drain and finish

Drain the yams well. Return them to the warm pot off the heat. Add 1 tbs unsalted butter, 1/2 tsp sea salt, 1/2 tsp freshly ground black pepper and 1/2 tsp smoked paprika. Gently toss to coat so the butter melts and flavors the yam. For a creamier texture, lightly mash half the cubes with the back of a spoon, leaving some cubes whole for texture.

Halve and mash

Halve and pit the ripe avocado. Scoop the flesh into a small bowl. Add 1 tbs fresh lemon juice, 1 tbs extra-virgin olive oil, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper and the minced garlic (1 tsp). Mash gently with a fork to a creamy but slightly chunky consistency.

Season and finish

Taste and adjust seasoning with more lemon or salt if needed. Stir in 1 tbs chopped fresh parsley and 1 tbs sliced chives (optional) for brightness.

On each plate (serves 2), arrange a bed of the warm seasoned yam cubes in the center. Spoon a generous dollop of the seasoned avocado beside or partially on top of the yam so textures mingle.

Top the dish with a small nest of the crispy potato garnish. Drizzle 1 tbs extra-virgin olive oil across the plate, and finish with a light sprinkle of smoked paprika, the remaining 1/2 tsp sea salt divided if needed, and the remaining pinch of freshly ground black pepper.

Serve immediately so the potatoes remain crisp and the warm yam contrasts with the cool avocado.