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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy to make tasty potato appetizer, snack, or side dish. Cheese and tomato topping on slices of potatoes. Adapted from . I parboiled the small ends of the potatoes for home fries or you could keep them to add to soup. Ingredients:
1 lb russet potatoes or 8 -10 small russet potatoes |
2 tablespoons olive oil |
3 tablespoons parmesan cheese, freshly grated |
1/2 teaspoon sea salt |
1/4-1/2 teaspoon crushed red pepper flakes (to taste) |
1 tablespoon olive oil |
2 cups ripe fresh tomatoes, diced |
2/3 cup mozzarella cheese, cut into 1/4 inch cubes |
2 tablespoons balsamic vinegar |
2 garlic cloves, minced |
1/4 cup fresh basil, snipped or 1/4 cup green onions or fresh parsley, chopped |
Directions:
1. Preheat oven to 425 degrees Fahrenheit.
2. Line 2 baking sheets with foil; lightly oil.
3. Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
4. Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
5. Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
6. Place in a single layer on baking sheet.
7. Bake for 25 minutes.
8. While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
9. Top potatoes with equal amounts of tomato mixture.
10. Bake for 5 more minutes or until cheese is just starting to melt.
11. Sprinkle with basil or other garnish as desired.
12. Serve warm or at room temperature.
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