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Submitted by Michele Kusma
These small bites of goodness are perfect for tailgating. The potatoes can be prepared in advance and assembled when ready to eat. They are easy to make, and packed with flavor. They are delicious warm or room temperature.
2 russet potatoes, peeled and sliced into 1/4-inch rounds
1/4 cup + 1 tablespoon olive oil, divided
1 teaspoon kosher salt, divided
8 oz. fresh mozzarella ball
4 Roma tomatoes
1/8 teaspoon pepper
1 bunch fresh basil, about 16-20 leaves
2 tablespoons balsamic glaze
Heat oven to 425ºF. Line a large baking pan with aluminum foil.
In a large bowl, toss the potatoes, 1/4 cup olive oil, and 1/2 teaspoon kosher salt until well combined. Dump the potatoes out onto the baking pan and spread them into a single layer. Bake at 425ºF for 30-45 minutes, turning every 15 minutes until brown and crispy.
Slice the mozzarella ball into 1/4-inch thick pieces to fit on top of the potatoes. Slice the Roma tomatoes into 1/4-inch thick rounds.
Place crispy potatoes on a serving platter. Top the potatoes with a piece of mozzarella and then a slice of tomato. Drizzle 1 tablespoon olive oil over the tomatoes, then sprinkle with the remaining 1/2 teaspoon of kosher salt and 1/8 teaspoon pepper. Top each tomato slice with a basil leaf. Drizzle the balsamic glaze over all, or serve on the side for dipping.
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