Festive Papa Tapas

• Preheat grill or oven to 400°F. Thinly slice potatoes length wise to ¼ inch thick, discarding ends. Toss with olive oil, salt and pepper. Place on grill or prepared baking sheet in single layer and cook for 10 minutes on each side.
• Top with your favorite toppings:

Bruschetta:

• 2 medium tomatoes diced, ¼ cup chopped fresh basil leaves, 2 cloves (1 teaspoon) of minced garlic and 1 tablespoon of olive oil.
• Toss together in a bowl and spoon on top of potatoes.
• Optional: Add chopped chicken to Bruschetta topping.

Roast Beef Tenderloin cooked Medium Rare:

• Season the roast beef tenderloin with grape seed oil, coarse salt and pepper, garlic granulated garlic, rosemary, and oregano.
• Preheat oven to 350°F.
• In an oven proof pan over high heat sear the roast, about 5-6 minutes per side.
• Transfer pan to oven and heat until internal temperature reaches 135-140°F, about 35 minutes.
• Let rest for 10 minutes before slicing.

Mediterranean:

• 1 (6 oz.) container of feta cheese, 1 (2.25 oz.) can sliced olives drained, 1 medium tomato diced (optional), salt and pepper to taste.
• Toss together in a bowl and spoon on top of potatoes.

Creamy Greek Yogurt with Lemon and Herbs:

• ½ cup plain nonfat Greek yogurt, 2 tablespoons chopped fresh dill, juice of ½ a lemon, salt and pepper to taste.
• Mix together in a bowl and spoon on top of potatoes. Garnish with dill sprigs.

Baked Potato:

• ½ cup plain nonfat Greek yogurt, ¼ cup shredded reduced-fat cheddar cheese, 2 tablespoons plus 1 tablespoon fresh chives chopped.
• Mix all ingredients except 1 tablespoon of chives in a bowl and spoon on top of potatoes. Garnish with remaining chives.

Pico de Gallo:

• ½ cup pre-made Pico de Gallo or mix 1 medium tomato diced, 1 small onion finely chopped, 1 green onion chopped, ½ teaspoon minced garlic, 1 tablespoon chopped cilantro, salt and pepper to taste.
• Mix all ingredients in a bowl and spoon on top of potatoes. Garnish with extra cilantro.