Mini Potato Pizzas are the perfect easy & healthy party appetizer.

vegetarian / appetizers / snacks & dips

If there’s any vegetable that’s under-represented on this blog, it has to be the potato. If you take a glance at our recipe index, you’ll notice that I while I have a mild obsession with sweet potatoes, I often skip over other potato varieties. But I have to tell you, I’m in love with all potato varieties (russets, red, whites, blues, the list goes on…), which are especially great for entertaining. These little pizzas are SO delicious and so so easy. A perfect appetizer to serve this Sunday for the big game.

To make these, first seek out some colorful pretty petite potatoes. Ok, just kidding, if you can’t find this exact assortment (I found these at Whole Foods, btw) just choose the smallest new potatoes or fingerling potatoes you can find. It’s best to slice these on a mandoline so that the potatoes cook quickly and become lightly crisp around the edges.

Assemble the pizzas with garlic oil, cheese, rosemary and a drizzle of olive oil. If you’re entertaining, you can assemble these an hour (or so) ahead of time and pop them into the oven just before you’re ready to serve.

Ok, I’m drooling now because I just loved these way too much and can’t wait to make them again!

For the ultimate list of potato recipes, go check out potatogoodness.com.

4.3 from 3 reviews

Mini Potato Pizzas

  PrintPrep time 10 minsCook time 12 minsTotal time 22 mins Author: Jeanine DonofrioRecipe type: AppetizerServes: serves 8Ingredients

• 8 to 12 baby multi-colored potatoes (or other small potato)
• ½ small yellow onion
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small garlic clove, minced
• 8 mini naan or pita (I like this mini naan)
• 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)
• sea salt

Instructions

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.

3.4.3177
This post was created in partnership with The United States Potato Board. All images & thoughts are my own.

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