A delicious and colorful appetizer that'll impress your family and friends.
8 to 12 fingerling potatoes (or other small potatoes)
½ small yellow onion
2 Tablespoons extra-virgin olive oil, plus more for drizzling
1 small garlic clove, minced
8 mini naan or pita
2 cups grated cheese – mix of white cheddar and gruyère
2 Tablespoons minced rosemary
A few sage leaves (optional)
A few leaves of arugula (optional)
Prep Time: 10min | Cook Time: 12min
Preheat the oven to 400°F.
Thinly slice the potatoes and onion on a mandoline. Set aside.
In a small bowl, combine the olive oil and minced garlic and brush it onto the naan breads. Top with the grated cheese, onions, and potatoes so they overlap slightly and form a thin layer. Season with a pinch of salt and top with rosemary and the sage, if using. Lightly drizzle olive oil onto the pizzas and bake for 10 to 12 minutes, or until the potatoes are fully cooked.
Remove from the oven and serve with arugula, if desired.
Be the first to review this recipe by clicking the button below
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.