Festive Papas Tapas with Pico de Gallo

• From: United States Potato Board

Ingredients

• 3 med russet potatoes (or 3 Yukon Gold potatoes)

• 2 Tbs olive oil

• 1/4 tsp pepper

• 1/2 tsp sea salt

• Pico de Gallo1 med tomato, diced

• 1 small onion, finely chopped

• 1 green onion, chopped

• 1/2 tsp minced garlic

• 1 Tbs chopped cilantro

• Salt and pepper to taste

Spicy and fresh, this appetizer stars slices of baked potato topped with homemade salsa.

Directions

• Preheat grill or oven to 400°F.
• Thinly slice potatoes length wise to 1/4 inch thick, discarding ends.
• Toss with olive oil, salt, and pepper.
• Place on grill or prepared baking sheet in single layer and cook for 10 minutes on each side.
• In a bowl mix together the tomato, onion, green onion, garlic, cilantro, salt, and pepper; spoon on top of potatoes.
• Garnish with extra cilantro and serve.