Idaho® Potato Bruschetta with Tomatoes and Olives


  • Potatoes:
  • 24 Idaho® Yukon Gold Potato slices (1/2 inch thick)
  • 4 ounces olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped rosemary
  • Toasts:
  • 12 slices French bread (1/2 inch thick)
  • 1 ounce olive oil
  • 12 slices fresh Mozzarella Ovallini (1/4 inch thick)
  • Topping:
  • 4 fresh tomatoes, peeled, seeded, diced ¼ inch
  • 1 cup pitted kalamata olives, diced ¼ inch
  • 1/2 cup artichoke hearts, diced ¼ inch
  • 2 tablespoons basil pesto
  • 1 ounce extra virgin olive oil
  • ¼ cup fresh basil, cut chiffonade
  • to taste kosher salt, coarse ground black pepper
  • Plating:
  • 4 cup baby arugula
  • 2 ounces extra virgin olive oil


  1. Preheat convection oven to 350
  1. Combine the olive oil, garlic, salt and pepper, and smoked paprika in a bowl.
  2. Add the potatoes, mix well. Transfer to a sheet pan and roast in the oven for 20 minutes. Turn the potatoes over and roast an additional ten minutes, remove and drain, season with the rosemary. Reserve.
  1. Place the ingredients in a mixing bowl and fold together until thoroughly combined. Reserve.
  1. Place the sliced French bread on a sheet pan, brush with olive oil. Top each piece of bread with a slice of mozzarella. Place under the salamander to toast bread lightly and melt cheese.
  2. Top each piece of toast with two slices of potatoes.
  3. Divide arugula among four plates, top with three toasts. Spoon a liberal amount of topping over each toast. Drizzle with extra virgin olive oil. Serve.
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Yield: 4 servings

Todd Downs
Bon Appetit Management
Ft. Wayne, IN

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