I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.
Planning a party? Going to a party? Having a personal couch party? And need a delish starter or finger food? Potato rounds are the way to go! They are so simple and easy, and are the perfect palette for your favorite topping! I wanted to show you a couple of my favorites. Each of these has just 2-3 ingredients so they are super easy and a really great finger food to wow your fellow party goers on a budget.
P.s. These are Gluten free, for all my friends that care about such things! 😉
I choose 3 of my favorites, but there a dozens upon dozens of variations you can make. Today, I am making:
Pepper Jack with Cilantro
Caramelized Onion with Cheddar
White Cheddar and Chive.
So let’s begin…
First, wash and scrub your taters. I used Russet potatoes because they have the perfect thick round shape for your toppings.
I used about 5 medium russet potatoes. The amount you need really depends on the size of your crowd and your potatoes. Slice off the end and then slice in 1/4-1 inch disks (mine are about 1/4-1/2inch) the thinner you make them the crispier they will be, but they don’t make them too thin or they won’t be able to hold the topping when you pick them up.
In a large mixing bowl toss them with 1-2Tbsp Olive oil. I didn’t add any salt at this point because I am topping them with cheese, which added enough salt for us.
Then lay them in a single layer on a prepared baking sheet and bake at 400degree for 30-40min or until fork tender. Sorry I’m not sure why I don’t take a picture of this step. Oops 😉
Now it’s time for the toppings:
Caramelized Onions with Cheddar
First caramelize 1/2-1cup of onions in 1/2 Tbsp of butter, with a dash of salt and pepper. Cook on medium low heat for about 10-15min until brown and tender, stir often. While those are cooking grate your cheese, I used a delicious and creamy White Oak Cheddar by Cabot creamery. It is a subtle cheddar that really balances the caramelized onions well!
Next top each potato round with a small spoonful of onions and a pinch of cheese.
White Cheddar and Chive
For these I used an amazing Extra sharp white cheddar by Cabot Creamery that has a wonderfully rich flavor that is great with mild flavor of chives. I added a little paprika for a bit of depth and color. You can also add bacon to this one a for traditional loaded baked potato feel, but while I am fan of bacon, sometimes it’s good just to abstain 🙂
Pepper Jack with Cilantro
And for a kick I made these last ones with a creamy but surprisingly spicy Pepper Jack cheese from Cabot Creamery and mixed them with one of my favor flavors, cilantro! To make topping my spuds easy, I grated the cheese and then mixed it with my fresh minced cilantro.
When I had all my potatoes loaded, I popped the baking sheets back into the oven for about 10minutes to get all the cheese nice and melty. Then remove from oven, transfer to a serving platter or container and enjoy!
- 4-5 Medium Russet Potatoes, sliced into ¼ - ½ich slices.
- 1-2Tbsp Olive Oil
- Caramelized Onions with Cheddar Topping:
- ½ cup - 1 cup diced onions
- Salt and Pepper - as desired for caramelized onion
- ½-1 Tbsp butter
- ½-1 cup Cabot White Oak Cheddar Cheese, grated (more as needed)
- White Cheddar with Chives:
- 1 stalk of green onions, finely minced
- ½-1 cup Cabot Extra Sharp Cheddar
- Pepper Jack with Cilantro
- ½ - 1 cup cilantro, finely minced (per preference)
- ½ -1 cup Cabot Pepper Jack Cheese, grated
- Slice potatoes and place on a prepared baking sheet in a single layer and bake for 30-40min at 400degrees.
- To Caramelize the onions: Add butter to a hot skillet, add onions, salt and pepper. Cook on low medium heat for 10-15minutes until tender and brown in color. Stir frequently to make sure they don't burn.
- When potatoes done, remove from oven and top with individual toppings. ⅓ of potato slices for each flavor type.
- Once topped, place in the oven for 5-10mins, just until the cheese is melty and delicious.
- Enjoy!
And just because I can’t help myself…I added a little Sriracha Sauce to the pepper jack and cilantro potato round…the tang of the chili sauce brings out the creaminess of the jack cheese. Yum!
Check out some more delicious recipes for the Cabot Creamery Contest below! You won’t be sorry!
