Potato bruschetta

Potato bruschetta

One more recipe from my son’s birthday party. Everyone (well most everyone) likes potatoes. I tried to combine them with something fresh. End result: potato bruschetta.


  • 6 big russet potatoes
  • 6 – 8 small tomatoes
  • 8 fresh basil leaves
  • 1/4 of bunch of Italian parsley
  • 1 clove garlic
  • 1 Table spoon of dry Italian seasoning
  • 3 Table spoons of olive oil
  • 1 pinch of sea salt

Cut potatoes into 1/3 inch thick circles. Put them on the baking sheet in one layer. Sprinkle with some olive oil, salt, and dry Italian seasoning. Roast for 20 – 30 minutes at 400 F. Meanwhile chop tomatoes into small pieces. Set aside. Chop basil and parsley, mix with crushed garlic, 1 table spoon of olive oil, and some salt to taste. When potatoes are done let them cool for a minute. Put some of the basil/parsley mixture and a few pieces of tomatoes on top. Serve warm.

potato bruschetta

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