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I LOVE potatoes.  That’s not a secret.  I AM Irish ya know?  So, when Klondike Brands contacted me about their Pile on the Produce promotion, I was MORE than happy to oblige.  I mean..I LOVE potatoes.  Potato Crisps with Caramelized Leeks and Onions are a tasty potato appetizer.

I’m no stranger to Klondike potatoes.  I’ve used them in my Easy Potato Galette and used them with my Parmesan Roasted Potatoes.  Their quality and flavor just can’t be beat!  Hands down the best potatoes I’ve cooked with.  The creamy flesh and delicious flavor are a delight to cook with not to mention EAT!  Not sure where to find them in your area?  Here’s a locator for ya.

I have quite a few tricks up my sleeve with these taters.  I wanted to make something elegant and different instead of the standard mash, roast, sauteed, baked type of potatoes that I immediately went to when they contacted me.  After doing some research…and some more research.  And well, wouldn’t ya know it it was a bruschetta that totally inspired this recipe.

BUT I think tomatoes and basil would totally over power the creamy goodness that is Klondike potatoes.  So…what.  What to have with these potato crisps?  Since I thought of making a leek and potato soup, I thought, why not make a leek and onion topping for these crisps?  Yes.  I’m on a bit of leek kick.  You buy a bunch and use like one.  So then you’re left with 3 others.  Hence all the leek recipes.  LOL

And I gotta tell ya.  These are tasty.  I mean like crack tasty.  I couldn’t help but eat them right out of the oven and not just for samples sake.  They’re fancy enough for a dinner party and easy enough for tailgating.  Fancy tailgating but still…

Heat a large skillet coated with cooking spray over medium-high heat. Add margarine and swirl until melted. Add the leeks, onions, and thyme. Stirring occasionally, cook until soft.  Reduce heat to medium and continue to cook the onions and leeks for about 20 to 25 more minutes or until a nice, deep brown color is achieved. To keep the mixture from drying out, sprinkle with water occasionally. Remove from heat and cool to room temperature.

Preheat oven to 400.  Slice the potatoes 3/8 inch thick with a mandolin. Place the slices on a baking sheet covered with aluminum foil coated with cooking spray. Spray the potatoes with cooking spray and sprinkle with 1/2 teaspoon sea salt and 1/8 teaspoon black pepper.

Bake at 400 for 20 minutes. Flip the potatoes over, spray with cooking spray, sprinkle with remaining salt and pepper, and bake an additional 15 to 20 minutes or until the potatoes are nice and crispy.

Remove from the oven and top with onion mixture and cheese.

Preheat broiler. Broil until the cheese is melted and bubbly.

*Disclaimer: I received complimentary product for the purpose of this review and giveaway. All opinions are 100% my own.*