The Mindful Blonde

I’m currently obsessed with potatoes and love integrating them into my diet. See all the amazing healing properties of potatoes here . Potatoes happen to be very versatile and my favourite way to eat them in slicing them and creating potato “toast”.  Your options are truly endless but I typically opt for bruschetta and this recipe does not disappoint!

Ingredients:

Potato Toast

- 2-3 russet Potatoes

Bruschetta

- 2 Tomatoes

- 1 Small Red Onion

- 1 Handful of Basil

- 2 Garlic Cloves

Optional: 1 tsp Olive oil and salt to taste

Methods:

Potatoes

1. Preheat oven to 400-420.

2. Slice potatoes 1inch to mimic toast.

3. Line baking sheet with parchment paper so potatoes don’t stick. I prefer to use no oil but if you opt for a little oil lightly dust the potatoes now.

4. Bake for 30 minutes, flip half way through.

Bruschetta

Dice up all the veggies and garlic, add to mixing bowl and scoop onto potatoes once they are done cooking.

Enjoy!