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[QUESTION] What are your favorite spices to use in soups?
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One potato?
I'm with you.
I'd shift it to an irregular "chip" rather than a dice though. You just go around the tater, chipping off roughly similar sized pieces.
I think I'd go olive instead of avocado, what with the flavor being more my taste.
The thing I like about chipped vs diced is the uneven cooking. I know, everyone likes to go on about even cooking, and it does matter a lot of the time. But, if you control the biggest parts so that they get cooked before anything burns, you get these fluffy, wonderful interiors, but the thinner edges of the chips get almost crystalline in their crispness, with a band that's this golden colored delight. And the skins all get crispy, and pick up the salt, pepper, and other seasoning after the fry up.
So you get five or six distinct textures, along with all the gradations of taste that the caramelized sections give.
Now, I favor a blob of ketchup on the side target than salsa, but it's just a tiny blob there to cut fats and give that vinegary pop against the richness of everything, and I've subbed in chowchow or whatever relish was handy too.
In my mind, it's the perfect mix of the ways potatoes can hit the mouth.