So, I decided to make some mini potato appetizers the other day. Had a bag of those small, new potatoes just sitting there, figured it was time to put them to use. Nothing fancy, just good, simple stuff.
Getting Started with the Spuds
First thing, I grabbed those little potatoes. You know the kind, bite-sized or maybe a couple of bites. I gave them a real good scrub under the tap. You don’t want any dirt on these things, obviously. Then, I tossed them into a pot of water. Added a bit of salt to the water, always do that. Brought it to a boil and let them cook. Didn’t really time it, just kept an eye on them. You want them tender, so a fork goes in easy, but not mushy. Almost let them go too long, caught it just in time.
Once they were cooked, I drained them and let them cool down a bit. You can’t really handle boiling hot potatoes, right? After they were cool enough to touch, I sliced each one in half. Pretty straightforward. Some folks scoop out a bit of the middle, but I just took a fork and gently smashed the cut side down a little. Creates a nice little crater for the toppings and makes the edges a bit rough, which get crispy later. Way easier, too.
Crisping Them Up
Next, I got a baking sheet. Threw the halved, slightly-smashed potatoes onto it. Drizzled them with a bit of olive oil. Not too much, just enough to coat them. Then, a good sprinkle of salt and some black pepper. Tossed them around a bit with my hands to make sure they were all lightly coated.
I whacked them into a pretty hot oven. Around 400F, I guess. Let them roast for, I don’t know, maybe 15-20 minutes? I just waited until they looked golden brown and the edges were a little crispy. You gotta watch them so they don’t burn. Pulled them out when they looked just right.
The Toppings – Keep It Simple
While the potatoes were in the oven doing their thing, I got the toppings ready. I wasn’t going for anything complicated. Here’s what I used:
- Sour cream: A good dollop on each one.
- Bacon bits: I had some bacon I’d cooked earlier, crumbled it up. Real bacon, not that stuff in a jar.
- Chives: Snipped some fresh chives from the little pot I have. Adds a bit of color and freshness.
- Cheese: Shredded some cheddar. Because, well, cheese makes everything better.
That’s it. Nothing too wild. You could get fancy, but why bother?
Putting It All Together
Once the potatoes were out of the oven and looking delicious, it was assembly time. I let them cool for just a minute or two so the sour cream wouldn’t completely melt into a puddle immediately. Then, I just went down the line. A spoonful of sour cream on each potato half, then a sprinkle of the crispy bacon, followed by the shredded cheddar, and finally, a few fresh chives on top.
And that was pretty much it. They looked great, honestly. Little bites of deliciousness. They didn’t last long, especially when everyone got a whiff of them. A good, simple appetizer that actually gets eaten. That’s the goal, right?
