Potatoes With Salsa
Ingredients:
- red potatoes, scrubbed, halved - 12 small to medium
- olive oil - 1/4 cup
- Kosher salt - 1 T
- minced fresh rosemary leaves - 1 T
- plum tomatoes, seeded, chopped fine - 8 -10 (3 cups)
- scallions, chopped fine - 1 cup
- jalapeno, seeded, chopped fine - 1
- garlic, chopped fine - 3 cloves
- olive oil - 1/4 cup
- lime juice - 1 T
- avocados - 2 medium
- Kosher salt - 1/2 t
- black pepper - 1/4 t
- sour cream - 1/2 cup
Instructions:
In a bowl, toss potatoes, 1/4 cup oil, 1 T salt, rosemary together until well coated. Place potatoes cut side down on a cookie sheet lined with parchment paper.
Bake in a preheated 400 degree oven for 30 - 40 minutes until potatoes are crisp and browned, stir occasionally to ensure the potatoes don't stick.
Prepare salsa -- in a bowl, combine tomatoes, scallions, garlic, jalapeno, 1/4 cup olive oil and lime juice. In a second bowl, mash avocado, mix in 1/2 t salt and 1/4 t pepper.
To serve -- top each potato with avocado, salsa and a small dollop of sour cream. Serve warm or at room temperature.
