Preheat oven at 350 degrees

Grease stoneware large bar pan

Wash and scrub your potatoes well

Cut the potatoes into thin wedges

Sprinkle the Lemon Rosemary Rub (or any of their amazing options by The Pampered Chef– ORDER HERE), salt and pepper over the potatoes

Place stone bar pan in the oven and set timer for 25 minutes.

Slice some avocado. I like to guesstimate that each person will have half an avocado. You can also make them guacamole, but it saves time and effort just slicing them. Believe me, they taste very good.

Heat up the corn tortillas on a griddle (medium/high setting). I like to keep them warm longer in my stone Round Covered Baker

Once the potatoes are ready, you can make the tacos.

To each tortilla, add: about 3 or 4 potato wedges, 2-3 slices of avocado, a dollop of salsa and salt and pepper to taste (I find that I never need extra salt or pepper in mine).