Baked Potatoes with Guacamole

- 400g / 14.1oz Small waxy potatoes
- 2 sprigs Rosemary
- 1 Garlic clove
- 2 tbsp Olive oil
- Salt
- Pepper
- 1 Ripe avocado
- 1 Small garlic clove
- 1 tbsp Crème fraîche
- 80g / 2.82oz Tomatoes
- 2 tbsp Chopped cilantro
- 1-2 tbsp Lemon juice
- Salt
- Pepper

1. Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.
2. Wash 400g / 14.1oz small waxy potatoes thoroughly, remove any blemishes, and optionally peel them. Halve or quarter the potatoes based on their size.
3. Wash and dry 2 sprigs of rosemary, pluck the needles, and roughly chop them. Peel and slice 1 garlic clove.
4. In a bowl, mix the potatoes, rosemary, garlic, and 2 tbsp olive oil. Season with salt and pepper.
5. Spread the potato mixture evenly on the baking tray. Bake in the middle rack for 45-50 minutes.
6. Meanwhile, halve and pit 1 ripe avocado. Scoop out the flesh with a spoon and place in a bowl.
7. Peel and finely dice 1 small garlic clove.
8. Add the garlic and 1 tbsp crème fraîche to the avocado. Mash everything finely with a fork or hand blender.
9. Wash and dice 80g / 2.82oz tomatoes, remove the stems. Mix the tomatoes and 2 tbsp chopped cilantro into the guacamole.
10. Season with 1-2 tbsp lemon juice, salt, and pepper.
11. Remove the potatoes from the oven and let cool briefly. Serve with the guacamole.