Transform ordinary potatoes into an extraordinary culinary masterpiece with this hidden gem recipe that’s taking kitchens by storm. These crispy-coated potato rounds topped with savory bacon, tender leeks, and melted cheese create an irresistible combination that will have your guests begging for the secret. Best of all, there’s no frying required – just simple baking techniques that deliver maximum flavor with minimal effort.
Ingredients
- Potatoes, medium-sized – 3 whole
- Eggs, beaten – 2 large
- Breadcrumbs, fine – 120ml / ½ cup
- Pecorino cheese, grated – 60ml / ¼ cup
- Leeks, sliced – 2 medium (white and light green parts only)
- Bacon, diced – 100g / 4 oz
- Garlic clove, minced – 1
- Salt – to taste
- Black pepper – to taste
- Sweet paprika – 2.5ml / ½ tsp
- Dried oregano – 2.5ml / ½ tsp
- Olive oil – 30ml / 2 tbsp
Instructions
- Prepare the potatoes: Wash and peel the potatoes, then slice them into 2cm thick rounds. Place in cold water to prevent browning while you prepare other ingredients.
- Create the coating: In a shallow bowl, beat the eggs and season with salt, pepper, and paprika. Place breadcrumbs in another shallow dish.
- Coat the potatoes: Pat potato slices dry with paper towels. Dip each slice first in the beaten egg mixture, then coat thoroughly with breadcrumbs, pressing gently to ensure adhesion.
- Initial baking: Preheat oven to 200°C / 400°F. Arrange coated potato slices on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and bake for 25 minutes until golden and crispy.
- Prepare the topping: While potatoes bake, heat a large skillet over medium heat. Add sliced leeks and cook for 2-3 minutes until they begin to soften.
- Cook the bacon: Add diced bacon to the skillet with leeks. Season with salt and pepper, then cook for 3-4 minutes until bacon is crispy and leeks are tender.
- Add aromatics: Stir in minced garlic and oregano, cooking for another minute until fragrant. Remove from heat.
- Assemble and finish: Remove potatoes from oven and reduce temperature to 180°C / 360°F. Top each potato round with the bacon and leek mixture, then sprinkle generously with grated pecorino cheese.
- Final bake: Return to oven and bake for 15 minutes until cheese is melted and lightly golden. Serve immediately while hot and crispy.
Recipe Information
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Nutrition per serving: Calories: 285, Protein: 12g, Carbs: 28g, Fat: 15g, Fiber: 3g
Why This Recipe Is Good for You
These baked potato rounds offer a healthier alternative to traditional fried appetizers while delivering exceptional nutritional value. Potatoes provide essential potassium for heart health and blood pressure regulation, along with vitamin C for immune system support. The baking method eliminates excess oil while maintaining the satisfying crispy texture everyone craves.
Eggs in the coating contribute high-quality protein and essential amino acids, while the bacon adds savory flavor and additional protein in moderation. Leeks provide prebiotic fiber that supports digestive health and beneficial gut bacteria. The pecorino cheese delivers calcium and protein, making this dish a well-rounded option that satisfies comfort food cravings while providing substantial nutrition. This recipe proves that indulgent flavors and wholesome ingredients can work together beautifully.