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.