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RECIPE: Papas Tapas, Fun Potato Tapas

We love all the creative potato recipes from the folks at the U.S. Potato Board. You can find them at

This recipe for Festive Papas Tapas is a twist on the classic baked potato bar (pick your own toppings).

Instead of a baked potato, thick slices of russet potatoes are grilled or roasted, and then serve as a blank canvas for toppings. The slices of potato have fewer carbs than an entire potato, so those who tend to shy away can dig in as well.

What kind of toppings? Anything. We have some recipes below, or you can use pesto or pico de gallo straight from the jar.

Prep time for the potatoes is 10 minutes, cook time is 20 minutes.

This recipe is gluten free and a hit with both kids and adults.


Festive potato tapas. Photo courtesy


Yukon Gold potatoes. Photo courtesy Idaho
Potato Commission.



Ingredients For 6 Servings

  • 2–3 medium russet or 3–4 medium Yukon Gold potatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt
  • Toppings (see suggestions below)

    1. PREHEAT grill or oven to 400°F. Thinly slice potatoes length wise to 1/4 inch thick, discarding ends. Toss with olive oil, salt and pepper.

    2. PLACE on grill or prepared baking sheet in single layer and cook for 10 minutes on each side. Serve with room-temperature toppings.

    Bruschetta: 2 medium tomatoes diced, 1/4 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.

    Classic Baked Potato: 1/2 cup plain nonfat Greek yogurt, 1/4 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.

    Lemon Herb Yogurt: 1/2 cup plain nonfat Greek yogurt, 2 tablespoons chopped fresh dill, juice of 1/2 lemon, salt and pepper to taste. Mix together in a bowl and spoon on top of potatoes. Garnish with dill sprigs.

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

    Pico de Gallo: 1/2 cup pre-made pico de gallo or mix 1 medium tomato diced, 1 small onion finely chopped, 1 green onion chopped, 1/2 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.


    Check them out, along with the history of potatoes, in our delicious Potato Glossary.


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