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Red Potatoes With Tomato-Avocado Salsa

Red Potatoes With Tomato-Avocado Salsa

Adapted from Entertaining Simple by Matthew Mead

Red Potatoes With Tomato-Avocado Salsa


  1. 12 small to medium red potatoes, scrubbed and halved
    1/4 cup olive oil
    1 tablespoon kosher salt
    1 tablespoon minced fresh rosemary leaves
    Tomato-Avocado Salsa
    8 to 10 plum tomatoes, seeded and finely chopped, about 3 cups
    1 cup scallions, finely chopped
    1 jalapeño, seeded if desired and finely chopped
    3 cloves of garlic, finely chopped
    1/4 cup olive oil
    1 tablespoon lime juice
    2 medium avocados, pitted
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    1/2 cup sour cream, optional


  1. Preheat the oven to 400°F.
  2. Line a cookie sheet with parchment or silicon pad. Place the potatoes, oil, salt, rosemary in a large bowl. Toss until well coated. Arrange the potatoes cut side down on the cookie sheet.
  3. Bake for 30 to 40 minutes until the potatoes are crisp and browned, stir occasionally to ensure the potatoes don't stick.
  4. Prepare the salsa, in a large bowl combine the tomatoes, scallions, garlic, jalapeño, olive oil, and lime juice. In a separate bowl, smash the avocado and mix in salt and pepper.
  5. Top each potato with avocado, salsa, and a small dollop of sour cream. Arrange the finished potatoes on a large platter. Can be served at warm or room temperature.

Makes about 24 potatoes bites.

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