The Spuds
Use whatever potatoes you prefer. I happened to have reds on hand. Wash potatoes and slice thinly, or use a vegetable mandolin. Preheat oven to 450 degrees Fahrenheit. Place potato slices on baking sheet in one flat layer. You may coat potatoes in olive oil or Earth Balance. It may make removing the potato slices from the baking sheet easier, but I make mine oil-free and prefer to keep an eye on them instead. Spinkle potato slices with sea salt, cracker pepper, Italian seasoning, and cayenne. Bake for 30 minutes before removing and tossing the potatoes around to brown the other side. Place back into over for 10-15 minutes, but keep an eye on them. Some will get crispier than others, but there is always someone that will eat the burnt ones.
The Guac
Quarter avocados and the pit and skin becomes much easier to remove.
Place pitted and peeled avocados in bowl and squeeze the juice of 1 or 2 limes over avocados to slow oxidation and maintain their vivid green color. Mash with 1 tsp. salt. Fold in 2 medium-sized diced tomatoes, 1 finely diced garlic clove, 1/2 C. finely diced onion, 1/2 C. diced cilantro, and cayenne pepper for heat. Or, you could also add one finely chopped adobo chili pepper or jalapeño.
The Refreshments
The morning after...
Dice up bell peppers and layer on top of potatoes. Top with guac and serve with Cuban cafecito.
Cafecito, potato/peppers/guac, fresh mango
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