Zucchini-Wrapped Potatoes w/ Avocado Cream

Makes About 12 Potato Wraps


  • 12 very small fingerling potatoes
  • 1 small zucchini, ends cut off
  • 1 ripe avocado
  • 1 tbsp lime juice
  • ½ tbsp olive oil + more to cook the zucchini
  • 1 tbsp chopped coriander
  • a few shrimp, deveined but tails on, sauteed for a few minutes with salt, pepper and a dash of ground cumin
  • salt
  • red peppercorns
  • dash of cayenne pepper
  • about 12 chive twigs (have more handy in case some break)
  • pomegranate seeds

Special Equipment

  • food steamer
  • olive stick or toothpick to gently scoop out potato
  • mandoline
  • pastry bag


  1. Steam the potatoes until they are cooked (about 10-15 minutes, according to size). Let them cool before peeling them. Slice the bottom of each so that they stay stable once placed on a plate
  2. Using a thin stick (Bea used a small olive fork), dig a small hole in each potato, making sure to keep the edges and bottom intact; season the inside of each potato with salt and pepper and set aside
  3. Using a mandoline, slice the zucchini thinly lengthwise
  4. In a non-stick frying pan, heat 1 tbsp oil and cook the zucchini strips on each side for 1 minute
  5. Season with salt and pepper and transfer to a paper towel
  6. With a fork or In the bowl of a mixer, combine the avocado flesh, lime juice and olive oil. Mix into a coarse purée. Transfer to a bowl and add the coriander. Season with salt and pepper, (and a dash of cayenne pepper if you like your food spicier)
  7. Place a zucchini strip in front of you and put a potato at one end. Roll the zucchini around the potato and secure this wrap with a twig of chive. Repeat with all the potatoes
  8. Fill each potato with the avocado cream.  (You can use a pastry bag for this)
  9. Decorate with a few pomegranate seeds for a vegetarian version, or one sauteed shrimp if you prefer