• 30servings
  • 60minutes
  • 55calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D, E
MineralsZinc, Copper, Natrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 small (about 2-inch) Yukon gold or red potatoes

  2. 1 tablespoon olive oil

  3. 1/2 teaspoon garlic salt

  4. 1/4 cup mayonnaise

  5. 1 teaspoon wasabi powder or prepared horseradish

  6. 1/4 teaspoon minced garlic

  7. Dash white pepper

  8. 1/4 lb. shaved London-broil roast beef (from deli)

  9. 30 slices pimiento-stuffed green olives

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Cut off ends of each potato; discard ends. Cut potatoes into 3/8-inch-thick slices (about 3 per potato). Place slices on ungreased cookie sheet. Brush slices with oil; sprinkle each with garlic salt.

  2. Bake at 400°F. for 15 to 20 minutes or until tender and golden brown. Cool 20 minutes or until completely cooled.

  3. Meanwhile, in small bowl, combine mayonnaise, wasabi powder, garlic and pepper; mix well.

  4. To serve, place potato slices on serving platter. Top each with about 1/2 teaspoon mayonnaise mixture. Top with roast beef. Garnish each with olive slice.


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