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Festive Papas Tapas

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Potato Type: YellowRusset
Prep Method: Grilled

Dish

AppetizerSide Dish

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 6

Ingredients

  • 2–3 medium russet or 3–4 medium yellow potatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt

Preparation

  1. Preheat grill or oven to 400°F.
  2. Thinly slice potatoes length wise to 1/4 inch thick, discarding ends.
  3. Toss with olive oil, salt and pepper.
  4. Place on grill or prepared baking sheet in single layer and cook for 10 minutes on each side.

Top with your favorite toppings:

Bruschetta

  1. 2 medium tomatoes diced, 1/4 cup chopped fresh basil leaves, 2 cloves (1 teaspoon) of minced garlic and 1 tablespoon of olive oil.
  2. Toss together in a bowl and spoon on top of potatoes.
  3. Optional: Add chopped chicken to Bruschetta topping.

Roast beef tenderloin cooked medium rare

  1. Season the roast beef tenderloin with grape seed oil, coarse salt and cracked black pepper, garlic granulated, Rosemary and Oregano (Tenderloin rub/seasoning).
  2. Preheat the over to 350 °F.
  3. In an oven proof pan over high heat sear the roast, about 5-6 minutes per side.
  4. Transfer pan to oven and heat until internal temp reached 135-140 degrees, about 35 minutes.
  5. Let rest for 10 minutes before slicing

Mediterranean

  1. 1 (6 oz.) container of feta cheese, 1 (2.25 oz.) can sliced olives drained, 1 medium tomato diced (optional), salt and pepper to taste.
  2. Toss together in a bowl and spoon on top of potatoes.

Creamy Greek Yogurt with Lemon and Herbs

  1. 1/2 cup plain nonfat Greek yogurt, 2 tablespoons chopped fresh dill, juice of 1/2 lemon, salt and pepper to taste.
  2. Mix together in a bowl and spoon on top of potatoes.
  3. Garnish with dill sprigs.

Baked Potato

  1. 1/2 cup plain nonfat Greek yogurt, 1/4 cup shredded reduced-fat cheddar cheese, 2 tablespoons plus 1 tablespoon fresh chives chopped.
  2. Mix all ingredients except 1 tablespoon of chives in a bowl and spoon on top of potatoes.
  3. Garnish with remaining chives.

Pico de Gallo

  1. 1/2 cup pre-made Pico de Gallo or mix 1 medium tomato diced, 1 small onion finely chopped, 1 green onion chopped, 1/2 teaspoon minced garlic, 1 tablespoon chopped cilantro, salt and pepper to taste.
  2. Mix all ingredients in a bowl and spoon on top of potatoes.
  3. Garnish with extra cilantro.

3 Reviews

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halina

Awesome recipes....thank you!!!!!

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halina

Awesome recipes....thank you!!!!!

Sharon

I saw the picture for these in a magazine and just winged it with boiled red potatoes that I had on...Read Full Review

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Sharon

I saw the picture for these in a magazine and just winged it with boiled red potatoes that I had on hand. I sliced them then heated in an oven at 350 for 10 mins or so. I topped with olive tapenade and pesto. They were delicious. I will make them per the recipe directions now that I have found it on this site and I am sure that it will be even better. Love that it is a whole foods and gluten free option for people that are eating that way.

Roberta

Grilled fried baked these are easy and fun. To the 1st. I add a drizzle of balsamic to the 2nd. please...Read Full Review

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Roberta

Grilled fried baked these are easy and fun. To the 1st. I add a drizzle of balsamic to the 2nd. please take the time to use greek olives and a pinch of oregano. 4th. don't forget the bacon. 5th. just a dollop of mashed avocado. First time I served these it was with just napkins, don't, use plates!!! Have fun..think little spoonfuls of bar b que chili chicken salad..the possibilities are endless!! Thanx for taking the time to read this!raf

Nutrition Facts Per Serving

Calories

99

Fat

4.5g

Sodium

198mg

Cholesterol

14g

Vitamin C

7mg

Fiber

1g

Protein

2g

Potassium

316mg

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