Avocado Potato Tostettes

St. Patty's Day is just around the corner and I know many of you will be celebrating with friends (if you haven't already). I know green is the staple of the holiday so I created these guacamole-esque potato wedges with a little added kick. Enjoy and be safe this St. Patty's Day!

Ingredients:

4 small potatoes (or 3 medium ones)
1 large avocado
1 vine-ripened tomato
2 cloves garlic, chopped
8 scallions, chopped
1 tsp lemon or lime juice
1 tsp garlic salt
Salt and Pepper
Olive Oil
Parmesan, granulated or shredded mozarella cheese for topping (optional)

Preparation:

Preheat oven to 425 degrees. Line baking sheet with tin-foil and use butter or olive oil to coat the foil (trust me, you'll want to make sure the entire surface is covered).

Scrub and de-eye the potatoes. Slice into 1/4 inch slices. Add a bit (about a couple drops) of olive oil to each slice and coat with sprinkling of salt and pepper. Arrange the potatoes on the baking sheet evenly.

Bake for 25-30 minutes.

Dice the tomatoes and cut the avocado into large pieces.

In a medium bowl, add the avocado, tomato, scallions, garlic, lemon juice, and garlic salt. Mix ingredients until the mixture is chunky, cover and put in refrigerator.

After potatoes are done, top them with the avocado tomato mixture and sprinkle some parmesan or mozarella on top and you're all set!