Friday's recipe (12/21/12) - Aimee Fortney's party potato rounds - WSMV News 4

Friday's recipe (12/21/12) - Aimee Fortney's party potato rounds

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Last minute party plans can still be done on a budget! For that matter, advanced party plans can still be done on a budget. Use what you have on hand, like potatoes. Turn them into pretty, elegant finger-food appetizers, using green and red garnishes in time for Christmas.

4 baking potatoes washed and cut into 1/2 inch thick rounds
2 Tablespoons olive oil
2 Tablespoons kosher or sea salt
1 teaspoon black pepper
1/2 cup shredded cheese of your choice (optional)
fresh basil, chopped
cherry tomatoes, chopped into small strips
2 pieces of bacon cooked and crumbled
Hidden Valley Fat Free Ranch Dressing

Preheat oven to 400. On an aluminum foil lined baking sheet, place potato rounds on sheet. (Aluminum foil is not required; just makes for easier cleanup). Drizzle olive oil over potatoes, then using your hands, toss potatoes around to coat olive oil on all of the potato rounds. (If you see that you need more olive oil, drizzle a little more into your hands to coat). Sprinkle kosher salt and pepper over potatoes then give another quick toss. Bake for about 30 minutes (until potatoes are crisp). Remove from oven and add a dollop of Fat Free Ranch dressing, bacon, chopped basil and cherry tomatoes on top. *If you want to use cheese on these potatoes; after 20 minutes of baking, pull pan out, add cheese to the top, then return to bake for the remaining 10-15 minutes.

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