The other day I saw a bag of Yukon gold potatoes sitting on the counter at my parents house. Since potatoes weren't on that night's dinner menu, I knew I could use them to make a delicious and easy appetizer. Inspired by a crisp potato recipe from the latest Everyday Food magazine, I decided to make these nachos with blue cheese, green onions, and grape tomatoes.
The final, bite-sized result was the perfect amuse bouche — warm, crunchy, salty — pure scrumptiousness. Some of my guests dislike blue cheese, so I made a fresh mozzarella version to suit their picky tastebuds. The recipe is highly adaptable, you can top the potato chip with any cheese and vegetable combination, so get it now and read more.
3 Yukon gold potatoes (chose potatoes that have a large diameter). thinly sliced into rounds
1-2 cloves garlic, smashed
1 1/2 tablespoons butter or olive oil
1/4 blue cheese*, cut or crumbled into small pieces
2 green onions, dark green ends removed, minced
10-15 grape tomatoes, cut into quarters
- Preheat oven to 475°F. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in salt and pepper and 1 1/2 tablespoons butter or oil. On a large-rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 15 to 20 minutes.
- When the potatoes are crisp, remove from pan. Pat excess oil off with a paper towel and remove any burnt chips. Transfer to a clean baking sheet.
- Change oven temperature to broil.
- Top each chip with a cheese cube, a sprinkle of green onions, and a tomato wedge.
- Return baking sheet to oven. Broil for 2-3 minutes until cheese is melted and vegetables are soft.
- Serve immediately.
- Finger Foods, Appetizers
- North American