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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 30 |
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this is a recipe that is a little different ... it uses potatoes instead of bread...I got the recipe from Pillsbury's appetizers and desserts.. Ingredients:
10 small (about 2-inch) yukon gold or red potatoes |
1 tbsp. olive oil |
1/2 teasp. garlic salt |
1/4 cup mayonnaise |
1 teasp. wasabi powder or prepared horseradish, or to taste |
1/4 teasp. minced garlic |
dash of pepper |
1/4 lb. shaved lean roast beef from the deli |
30 slices pimiento-stuffed green olives |
****** it looks nice on the platter to have both kinds of potatoes |
Directions:
1. cut off the ends of each potato.. discard ends..
2. cut potatoes into 3/8 inch thick slices ( about 3 per potato )
3. place slices on ungreased cookie sheet.
4. brush slices with oil. then sprinkle each with the garlic salt
5. in a preheated 400'F bake for 15 to 20 minutes or until tender and golden brown
6. cool 20 minutes or until completely cool
7. meanwhile in small bowl: combine the mayonnaise, wasabi powder, garlic and pepper. mix well
8. to serve place potato slices on serving platter. top each with about 1/2 teasp. mayonnaise mixture. then the roast beef. then the slice of green olive
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