Our house in Seattle sits on a hill that overlooks downtown, so we often have friends over on New Year’s Eve to watch the fireworks that are set off at midnight from the top of the Space Needle.
Here’s an appetizer I plan to serve to my guests. It’s a relatively easy recipe to follow, so you can make it for your party guests too—or take with you if you are invited to a friend’s house for the celebration.
Mini Baked Potatoes
30 marble potatoes or “spud nuts” (these are small, waxy potatoes found at grocery stores or the local farmers markets)
Tip: Choose potatoes that are all approximately the same size
2 tablespoons olive oil
1 teaspoon kosher salt
8 ounces sour cream or crème fraîche
Choose from among the following toppings—amount varies based on how many you offer:
Minced chives – 3 ounces or less
Bacon, cooked and finely minced – 4 strips
Caviar – 2 ounces
Blue cheese, crumbled – 2 ounces
Wash and dry potatoes. Toss with oil and salt, then place in a single layer in the bottom of a shallow roasting pan or cookie sheet with sides. Roast potatoes in a 400-degree oven for about 20 minutes or until cooked through. (Potatoes should feel soft when squeezed.)
Set the pan on cooling racks, or transfer the potatoes to another tray or platter. When the potatoes are cool enough to handle, slice an X in the top of each potato. Gently press the potatoes to “open” them–but be careful as they are delicate. Top each with a little sour cream or crème fraîche and then sprinkle on a small amount of your desired toppings—as you would a full-sized baked potato—and arrange them on a platter.
Tina’s Tip: You can roast the potatoes the day before your event, but they should be served warm or at room temperature rather than cold from the refrigerator.
For other party-food ideas, visit the Appetizers section of the Thyme With Sage blog.