I love potatoes. They are my downfall in any shape or form. Hashbrowns, roasted potato wedges, creamy mashed potatoes, gratins…I love it all. I consumed way to many potatoes over the holiday. We are back on the low carb bandwagon for the foreseeable future. That won’t stop me from making these two-bite Rustic Roasted Potato Canapés for my next party. Tri-colored baby potatoes make the perfect base for light and creamy piped potato topping. These little guys fly off the plate, and are easy to whip up, although they take a little time and patience.
Baby Round Potatoes
Let’s start with the type of baby potato I love using for this recipe. They are Pro-Health Smart Bite Potatoes. My local H-E-B carries them in a gorgeous medley of red, gold and indigo, but a single color would work just fine. Please use round baby potatoes, and not fingerlings, as fingerling potatoes are too long and skinny for the Rustic Roasted Potato Canapés.
Prepping and Coring the Potatoes
Sort through the bag of potatoes, and chose a batch that are relatively the same size. Cut a small slice off the bottom, so the potato will stand up. Make a fist with your hand. Open your index finger and thumb, and place the potato on your curled up middle finger. Grip the potato with your thumb and index finger. This is the easiest way I found to core these little guys. I use a 1/4 teaspoon All Clad measuring spoon to make a hole about half way into the potato. The 1/4 teaspoon was the perfect size. PS – We own all of the All Clad measuring cups and spoons. They are fabulous. I highly recommend them (and that’s not an affiliate link).
Once all of the potatoes are cored, set them aside, as they will be baked later.
The gorgeous piped filling is made from regular-sized, peeled Yukon gold potatoes, cream cheese, butter, a dash of cream and chives. It’s creamy, a little sweet and so, so tasty. I recommend to whip this up between coring and roasting the baby potatoes.
Garnish & Plating
Finish off these bite-sized beauties with a sprinkle of finely chopped chives. They add a pop of color, and a punch of herby goodness. For plating, I chose a rustic, live-edge wood platter. I love it because it’s unique, and fits the canape well. Snag this long, rectangular wood board here (affiliate) or this unique shallow bowl (affiliate) that could double as a platter for these Roasted Potato Canapes.
Rustic Potato Canapés
Let these Rustic Roasted Potato Canapés steal the show at your next party. Perfectly bite-sized, creamy and delicious.
- 1 lb baby red, yellow and purple potatoes
- 1 tsp extra light olive oil
- 3 medium yukon gold potatoes peeled
- 2 tbsp butter
- 2 tbsp sour cream
- 3 oz cream cheese
- 1 tbsp chive finely minced
- salt and pepper to taste
- finely minced chive
Prep the Baby Potatoes
Cut a small slice off the bottom of the baby potatoes to provide a flat base for each one to stand on. Slice off the top as well.
Next, using a 1/4 teaspoon measuring spoon, carve out half of the inside of each potato. Be sure to preserve the sides and peel. Carve about half way down into each potato. Take care not to carve through the bottom.
Toss in a bowl with a pinch of salt, pepper, and 1 tsp olive oil.
Bake in the oven for 15 minutes. Pull out and set aside until filling is ready.
Bring a medium pot of water to a boil. Add the three Yukon gold potatoes, and boil until tender. Turn off the heat.
Drain the potatoes and return to the pot. Add butter, sour cream, cream cheese, 1 tbsp chive. Season with salt and pepper to taste. Mash and mix well to combine. Be sure to mash well and remove all large lumps. The filling will be thick.
Transfer the filling to a piping bag. Pipe filling in each roasted baby potato. Garnish with chive and serve immediately.
If needed, store filled potatoes in a warming drawer or extremely low-temperature oven until ready to serve. Top with chive immediately before serving.
Note, this will make 14 - 20 canapés depending on how the size and quantity of baby potatoes in the bag you purchase.