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Rustic Roasted Potato Canapés

February 5, 2018 by Emily Leave a Comment

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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.

Rustic Roasted Potato Canapés

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. 

Rustic Roasted Potato Canapés On a Wood Platter

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.

Cored Potato for Rustic Roasted Potato Canapés
How to Core Baby Potatoes

The Filling

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.

Rustic Roasted Potato Canapés Top Down Shot

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 Roasted Potato Canapés 3
Print

Rustic Potato Canapés

Let these Rustic Roasted Potato Canapés steal the show at your next party. Perfectly bite-sized, creamy and delicious. 

Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18 Canapés

Ingredients

Baby Potatoes

  • 1 lb baby red, yellow and purple potatoes
  • 1 tsp extra light olive oil

Potato Filling

  • 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

Garnish

  • finely minced chive

Instructions

Prep the Baby Potatoes

  1. 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.

  2. 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. 

  3. Toss in a bowl with a pinch of salt, pepper, and 1 tsp olive oil. 

  4. Bake in the oven for 15 minutes. Pull out and set aside until filling is ready. 

Potato Filling

  1. Bring a medium pot of water to a boil. Add the three Yukon gold potatoes, and boil until tender. Turn off the heat.

  2. 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. 

  3. Transfer the filling to a piping bag. Pipe filling in each roasted baby potato. Garnish with chive and serve immediately. 

  4. If needed, store filled potatoes in a warming drawer or extremely low-temperature oven until ready to serve. Top with chive immediately before serving. 

Recipe Notes

Note, this will make 14 - 20 canapés depending on how the size and quantity of baby potatoes in the bag you purchase. 

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Filed Under: All Recipes, Appetizer, Canapés, Entertaining, Vegetarian Tagged With: Appetizer, Bite-Sized, Canapé, Cream Cheese, Entertaining, Gold Potato, Party Food, Potato, Sour Cream, Vegetarian

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Welcome to My Blog!

Welcome to my blog that is full of all things food, entertaining, flowers and travel. Most of my recipes are inspired by The Whole30, Paleo and Low Carb ways of eating. I love to entertain and throw parties. I love peonies, craspedia, cauliflower, coffee, cherries, and cheese. My husband and I have an Italian Greyhound named Sadie, and we love to travel. Thanks for visiting. Come back soon!

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Canapés & Soirées

Canapés – A small piece of bread or pastry with a savoury topping, served with drinks at receptions or formal parties.

Soirées – An evening party or gathering, typically in a private house, for conversation or music.

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