Potato Bruschetta

Cooking Time 25 minutes

Serves 2


  • 2 medium White potatoes
  • Basil oil
  • 1 cup basil leaves
  • ½ cup olive oil
  • Juice of half a lemon
  • ½ garlic clove
  • Salt and pepper
  • 200g tuna slices in olive oil
  • Salt and pepper
  • 1 punnet cherry tomatoes, halved
  • ½ cup olives mixed, roughly chopped
  • 2 cups baby spinach and rocket
  • ½ cup shaved parmesan
  • Seasoning to taste

White Potatoes

Yellow Potatoes


  1. Boil potatoes, skin on, for ten minutes or until a knife can be pressed into the centre. Drain and set aside until cool enough to handle.
  2. To make basil oil, combine all ingredients and blitz with a stick blender in a tall container until smooth and well combined. Check seasoning and set aside.
  3. When cool enough to handle, cut the potatoes through the middle lengthways then remove a thin layer of skin from each outside to create a flat slice around 2cm thick.
  4. Heat oil in a fry pan over medium heat then seal each side of the potato until crunchy and brown.
  5. Remove potatoes and serve onto 2 plates, top with your remaining ingredients and drizzle with basil oil.