Bruschetta Potatoes
Bruschetta Potatoes
By Chef Katie Mae
Makes 24 each | Ready in 45 minutes
| Stores 5 days in fridge (add nuts and potatoes just before serving)
INGREDIENTS
- 4 Roma tomatoes
- ¼ cup onion, minced
- 1½ tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- ¾ teaspoon garlic granules (or 3 cloves, minced)
- 3 large Yukon Gold potatoes
- ¼ teaspoon ground black pepper
- ¾ cup fresh basil, diced after measuring
- ¼ cup pine nuts or walnut pieces
DIRECTIONS
- Preheat the oven to 425°F. Line a baking tray with parchment paper and set aside.
- Cut the tomatoes in half and use a spoon to remove the seeds. Dice the tomatoes and put
them in a large bowl. Add minced onion to the bowl. - Whisk together vinegar, oregano, garlic, and pepper. Stir dressing into the tomatoes and let sit for 20 minutes at room temp.
- Slice potatoes into rounds 1⁄4 to 1⁄2-inch thick. Try to be consistent with the thickness. Lay the potato slices on the prepared baking sheet. Bake them for 12 minutes. Flip the potatoes and put them back in the oven for 12 to 15 minutes, or until they have your desired firmness.
- Stir basil and nuts into the tomatoes. When potatoes are done remove the tray from the oven and top each potato round with bruschetta. If you’d like the topping warmed up, then put the tray back in the oven for 2 to 3 minutes. Best served before the potato pieces cool.
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