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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 30 |
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For an appetizer that's more like a meal, I deep-fry potato slices and then top them with roast beef and cheese before baking. Sun-dried tomatoes add appealing color.Michaela Rosenthal, Woodland Hills, California Ingredients:
4 medium potatoes, peeled |
oil for deep-fat frying |
1-1/2 pounds shaved deli roast beef |
1 pound white cheddar cheese, thinly sliced |
1/4 cup chopped oil-packed sun-dried tomatoes |
2 tablespoons minced fresh parsley |
2 teaspoons prepared horseradish |
1/2 teaspoon grated lemon peel |
1/8 teaspoon pepper |
Directions:
1. Cut potatoes lengthwise into 1/4-in. slices; cover with cold water and let stand for 30 minutes.
2. Drain potatoes and pat dry with paper towels. In an electric skillet or deep fryer, heat oil to 375°. Fry potatoes, a few at a time, for 3-4 minutes on each side or until lightly browned. Remove with a slotted spoon; drain on paper towels.
3. Top potato slices with roast beef and cheese; place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. In a small bowl, combine the remaining ingredients. Spoon over the tops. Yield: about 2-1/2 dozen.
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