Recipe Description
What about serving the loved one a deli weekend homemade brunch – Potato Toast with Creamy Avocado! Follow the steps with the recipe enclosed as you be able to serve the café quality like the food at home too!
Recipe Ingredient
- 1-pound Russet Potatoes, Sliced ½-inch thick lengthwise
- 2 tablespoons Extra Virgin Olive Oil
- As Needed Salt and Pepper
- 1 cup Prepared Guacamole
- ¼ cup Radishes, sliced
- ¼ cup Cilantro Leaves
- 2 tablespoons Everything Bagel Seasoning
Instructions
- Set the oven to broil.
- Rinse and scrub the potatoes and cut them into ½ inch planks lengthwise.
- Place the potatoes in a pot and cover with water. Bring the potatoes to a boil over high heat. Reduce the heat to medium and allow the potatoes to cook for 12-14 minutes.
- Drain the potatoes, place them on a foil-lined baking sheet, and brush them with olive oil. (At this stage the potatoes can be refrigerated and used throughout the week for this recipe).
- Place the potatoes under the broiler and cook for 2-3 minutes on each side until the potatoes are golden brown. Remove the potatoes from the oven and keep warm until ready to use.
- Top the potatoes with the guacamole, radish slices, and cilantro. Sprinkle the tops of the potato toasts with everything bagel seasoning.
