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Potato Bruschetta

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“Easy to make tasty potato appetizer, snack, or side dish. Cheese and tomato topping on slices of potatoes. Adapted from potatogoodness.com. I used dried basil instead of fresh for the garnish; you could use one of the optional toppings posted here or create your own. I parboiled the small ends of the potatoes for home fries or you could keep them to add to soup.”
READY IN:
45mins
SERVES:
6-8
YIELD:
8 appetizers
UNITS:
Metric

Ingredients Nutrition

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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