Roasted Potato Pizza with Shaved Brussels Sprout Slaw by Snixy Kitchen
Words Snixy Kitchen
Have you ever roasted a pan of potatoes or tried to make homemade french fries only to have half the baking pan brown much quicker than the other half? With 21 different settings, OXO’s Chef’s Mandoline Slicer 2.0 allows you to quickly create perfect slices, julienne, or fries that will bake or fry up evenly every time.
In this recipe I used the Chef’s Mandoline Slicer 2.0 to slice thin rounds of large Yukon gold potatoes and create perfect shallot rings for caramelized shallots. With the spring-loaded food holder, you simply have to place the food cut-side down on the mandoline then rest the food holder on top. With just a little bit of pressure down, the food is easily secured for sliding down rapidly without fear of slicing your fingertips off. Placed in a single layer on a baking sheet in the oven for a few minutes softened the potatoes evenly across the pan without any of the potatoes browning faster than other.
For smaller vegetables like brussels sprouts, the mini vegetable slicer does the trick. Just secure the food holder on the tracks, drop the food into the center of the food holder, and press the food holder insert down while you shave the sprouts quickly.
For this recipe here, I used the roasted potatoes on a medium pizza layered with roasted garlic, caramelized onions, and fresh mozzarella, gruyère, and parmesan cheeses. For a bit of freshness, an easy shaved brussels sprouts slaw gets tossed on top.
Head over to Snixy Kitchen to see more pictures of the pizza and get the recipe!