Are you ready to par-tay? The season is in full swing so here’s the next Nourish idea for a healthy holiday app that is a sure crowd pleaser. These adorable potato bites are prepped in a snap and save you from fussing with individual canapés (I’ll save that for next week!). Warning: these won’t last long on your buffet because they’re oh-so-good. I promise even the kids will love them.
Note: If you can’t find fingerling potatoes (they’re the small skinny ones) you can use small red potatoes, but the shape of the fingerlings makes for a beautiful presentation.
Rosemary Fingerling Potato Treats
serves 6
Ingredients:
16 fingerling potatoes, washed and cut in half lengthwise
olive oil
2 tablespoons finely minced rosemary
coarse salt and fresh ground pepper to taste
1/2 cup light sour cream
skim milk
1/4 cup diced jarred roasted red peppers
Directions:
1. Preheat oven to 375 degrees.
2. Place potatoes in a large bowl. Add enough olive oil to lightly coat. Gently mix in rosemary and salt and pepper.
3. Place potatoes, cut side down, on a baking sheet at bake for 35-45 until cooked through.
4. Remove from oven and arrange potatoes on a plate or platter. Sprinkle with salt & pepper and scatter diced red pepper over potatoes. Serve with sour cream thinned with a little skim milk (mix the sour cream and milk in a bowl with a whisk and then transfer to your serving bowl) for dipping. (These can be served hot or at room temperature.)