Braai’d Potato toasts with Mixed Toppings

Serving: 6

Ingredients

  • 2 large potatoes, with skin on

  • 15ml (1 tbsp) olive oil

  • TOPPINGS

  • Tomato and Onion Salsa with Fresh Basil:

  • Finely dice 2 medium tomatoes and 1 medium onion and mix together with a handful of fresh basil leaves, finely diced.

  • Cottage Cheese and Coriander Pesto with Pepperdews:

  • Mix together 125g fat free cottage cheese with 10ml (2 tsp) coriander Pesto and 5 sliced pepperdews.

  • Pilchard and Herbs with Lemon juice dressing:

  • Flake 3 pilchards with 45ml (3 tbsp) mixed fresh Herbs (parsley, dill and coriander). Squeeze over the juice of half a lemon and drizzle with 5ml (1 tsp) balsamic vinegar.

Directions

  1. Par-boil the potatoes until soft but firm.

  2. Cut the rounded sides off of each potato and slice each potato lengthways to form oval shaped pieces – make sure you cut 3 flat oval discs per potato.

  3. Brush the potato discs with olive oil before cooking on a hot braai griddle until browned and crisped.

  4. Top 2 discs with the tomato and onion salsa, two with the cottage cheese and coriander pesto mix and the final two with the pilchard and herb mix. Slice in half to make 12 “tasters” and these are perfect snacks to pass around the braai for guests.