Potato Bruschetta

READY IN: 45mins
Recipe by foodtvfan

Easy to make tasty potato appetizer, snack, or side dish. Cheese and tomato topping on slices of potatoes. Adapted from potatogoodness.com. I used dried basil instead of fresh for the garnish; you could use one of the optional toppings posted here or create your own. I parboiled the small ends of the potatoes for home fries or you could keep them to add to soup.

Top Review by rpgaymer

I really liked this! I sliced the potatoes very thinly, and they ended up like crispy kettle chips. I also did not put the tomato topping on the potatoes until they were on the plate, as I just preferred serving it cool like regular bruschetta. I had to use shredded cheese instead of fresh mozzarella, and green onions instead of basil, but it worked well. Thanks for sharing.

Ingredients Nutrition


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Line 2 baking sheets with foil; lightly oil.
  3. Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
  4. Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
  5. Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
  6. Place in a single layer on baking sheet.
  7. Bake for 25 minutes.
  8. While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
  9. Top potatoes with equal amounts of tomato mixture.
  10. Bake for 5 more minutes or until cheese is just starting to melt.
  11. Sprinkle with basil or other garnish as desired.
  12. Serve warm or at room temperature.

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