Festive Papas Tapas

You’ll love this recipe for Festive Papas Tapas! Not only is it kid-friendly and gluten-free, but it’s perfect for your fall tailgate.

Ingredients

Instructions

Set the Big Green Egg or other grill for indirect cooking at 400°F/204°C.

Thinly slice potatoes length wise to ¼ inch thick, discarding ends. Toss with olive oil, salt and pepper. Place on cooking grid in a single layer and cook for 10 minutes on each side.

Top with your favorite toppings:

Bruschetta:

2 medium tomatoes diced, ¼ cup chopped fresh basil leaves, 2 cloves (1 teaspoon) of minced garlic and 1 tablespoon of olive oil. Toss together in a bowl and spoon on top of potatoes. Optional: Add chopped chicken to Bruschetta topping.

Mediterranean:

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

Creamy Greek Yogurt with Lemon and Herbs:

½ cup plain nonfat Greek yogurt, 2 tablespoons chopped fresh dill, juice of ½ lemon, salt and pepper to taste. Mix together in a bowl and spoon on top of potatoes. Garnish with dill sprigs.

Baked Potato:

½ cup plain nonfat Greek yogurt, ¼ cup shredded reduced-fat cheddar cheese, 2 tablespoons plus 1 tablespoon fresh chives chopped. Mix all ingredients except 1 tablespoon of chives in a bowl and spoon on top of potatoes. Garnish with remaining chives.

Pico de Gallo:

½ cup Pico de Gallo (or mix 1 medium tomato diced, 1 small onion finely chopped, 1 green onion chopped, ½ teaspoon minced garlic, 1 tablespoon chopped cilantro, salt and pepper to taste; mix all ingredients in a bowl and spoon on top of potatoes.) Garnish with extra cilantro.

Serves 6.

Recipe and photo from the Big Green Egg and courtesy of The United States Potato Board. For more information about potatoes, visit PotatoGoodness.com.