Wash and clean the potato very well and chop into small sized pieces.
Heat 2 tablespoons of olive oil in a skillet (or use a pan), and add the chopped potatoes.
Add salt and stir the contents very well.
Lightly fry the potatoes until the potatoes are almost cooked and lightly browned, which will take about 5 to 6 minutes.
While the potato is getting cooked in the skillet, peel the avocado and chop into small to medium sized pieces, I prefer not chopping them into very small pieces as they may get mashed up if you chop them too small. Keep the chopped avocado aside.
Once the potatoes are browned on one side and almost cooked (after about 5 to 6 minutes cooking), gently flip the potatoes and lightly fry the other side too, for another couple of minutes until the potatoes are completely cooked and lightly browned on all sides.
Once the potatoes are done, they will be crispy and brown outside and will be cooked and soft enough in the inside.
Now add the chopped avocados to the skillet, gently stir in with the roasted potatoes. Stir fry the contents for another 1 to 2 minutes, gently flip the potatoes and avocados once in between.
Add more salt, garlic powder, lime juice and also remaining olive oil to the potato avocado mixture and gently mix the mixture.