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Potato Toast with Creamy Avocado

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!
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Print Recipe
Total Time30 Mins
Prep Time10 Mins
Cook Time20 Mins
ServingsServes 4
Potato Type: Russet
Prep Method: Boiled

Dish

Breakfast/BrunchSnack

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 4

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!

Ingredients

  • 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

Preparation

  1. Set the oven to broil.
  2. Rinse and scrub the potatoes and cut them into ½ inch planks lengthwise.
  3. 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).
  4. 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.
  5. Top the potatoes with the guacamole, radish slices, and cilantro. Sprinkle the tops of the potato toasts with everything bagel seasoning.

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