Potato Crisps with Edam and Greens
Combine all the family favorites into one bite. Crisp potato slices topped with warm Edam and tomatoes. A pizza with a twist!
Ingredients
3 baking potatoes, peeled and thinly sliced
2 tablespoons vegetable oil
Salt and pepper
3 ounces Dofino® Edam, grated
6 Roma tomatoes, thinly sliced
3 tablespoons thinly sliced basil
3 tablespoons chopped chives
PAN: 8-inch non-stick skillet
Methods
1. Brush a non-stick pan with oil and place over medium heat. Make a single layer of potatoes, overlapping them slightly, in the bottom of the pan. Return the pan to heat and cook until it browns on the bottom, about 2 to 3 minutes. Carefully flip the “crisp” over and continue cooking for 2 minutes. Remove and drain on a paper towel and keep warm while continuing to cook the rest.
2. Preheat the broiler. Season crisps with salt and pepper. Cover with grated cheese and tomato slices and place under the broiler until cheese melts.
3. Place crisps on serving plates and sprinkle with basil and chives.
I saw this link on Facebook and just had to see the recipe. It looks and sounds very good and I am going to make it soon! Thanks for sharing it with all of us.
Thanks! Let us know how it turns out. A secret for keeping them as crispy as possible is to make sure your oil is heated well before you drop in the potato slices.