Crispy Potatoes with Mediterranean Tomato Topping
Recipe and photo contributed by Sarah Jane Green
servings (about 16 potato slices)
Prep Time: 5 minutes Cook Time: 20 minutes
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
¼ cup feta cheese, crumbled
- Preheat oven to 375°F.
- Place the potato slices in a large bowl and toss with 2 tablespoons oil, the salt, and pepper.
- Line a baking sheet with foil and drizzle with the remaining 1 tablespoon oil. Arrange the potatoes in a single layer on the sheet.
- Bake until the potatoes are cooked through and begin to crisp around the edges, about 20 minutes.
- Allow the potatoes to cool, then spoon the tomato topping evenly over each potato crisp and top with the crumbled feta. Enjoy immediately.
You can bake the potatoes for a bit longer to achieve a crispier texture if desired.