Crispy Potatoes with Mediterranean Tomato Topping

Recipe and photo contributed by Sarah Jane Green Yield:  4 servings (about 16 potato slices)
Prep Time:  5 minutes Cook Time:  20 minutes

Crispy Potatoes with Mediterranean Tomato Topping

Using roasted potatoes instead of crusty bread, this recipe is an updated (and gluten free) version of a traditional bruschetta. It is equally delicious served without the cheese for a dairy-free appetizer.


1 large russet potato, cut in ¼-inch slices

3 tablespoons olive oil, divided

2 teaspoons salt

1½ teaspoons black pepper

½ cup Mediterranean Tomato Topping

¼ cup feta cheese, crumbled


  1. Preheat oven to 375°F.
  2. Place the potato slices in a large bowl and toss with 2 tablespoons oil, the salt, and pepper.
  3. Line a baking sheet with foil and drizzle with the remaining 1 tablespoon oil. Arrange the potatoes in a single layer on the sheet.
  4. Bake until the potatoes are cooked through and begin to crisp around the edges, about 20 minutes.
  5. Allow the potatoes to cool, then spoon the tomato topping evenly over each potato crisp and top with the crumbled feta. Enjoy immediately.

Kitchen Tips

You can bake the potatoes for a bit longer to achieve a crispier texture if desired.

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