Ingredients:

• 6 Idaho® russet potatoes (about 6 oz each)
• 2 tablespoons canola oil
• 1 tablespoon paprika
• 1 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 1/4 teaspoon cayenne pepper
• 2 tablespoons butter
• 2 large onions (about 8 oz each), vertically sliced
• 12 oz goat cheese roll, well chilled
• Garnishes: 
• Lox or smoked salmon, thinly sliced
• Capers, drained and dried
• Cherry tomatoes, quartered
• Sour cream
• Dill sprigs
• Snipped chives
• Rainbow microgreens

Directions:

1. Heat oven to 350°F (convection) or 375°F (conventional).
2. Scrub potatoes, do not peel. Cut potatoes crosswise at a slight diagonal to make (36) 1/4-inch slices. 
3. Toss potatoes in a bowl with oil, paprika, garlic powder, cayenne pepper, salt and pepper to evenly coat. Spread in a single layer on a parchment lined sheet pan.
4. Roast 15-20 minutes until just cooked through. Cool.
5. Meanwhile, melt butter in a large skillet. Cook onion over low heat stirring occasionally until onion is soft and deep golden-brown, 20-30 minutes. Keep warm until ready to prepare appetizers.
6. Per order: Slice goat cheese into approximately 3/8-inch disks, using a thin sharp knife dipped in hot water. Clean knife after each slice. If needed, place cheese in freezer for 10 minutes to firm before slicing. 
7. Place one disk of cheese on each potato slice. Top with about 1 teaspoon caramelized onions, choice of garnishes and an optional 1/2 teaspoon dollop of sour cream.