May 17, 2009
Easy Entertaining: Red Potato Canapés
by Gareth Mark
These canapés are very popular, and generally pretty easy, but they do require that you own a nice melon baller and have the time to first cut a large quantity of creamers in half, and then scoop out the insides after baking.
You'll need at least one potato per guest--two is better. Clean them, then cut them in half. Dip each potato half in extra virgin olive oil--I used rosemary-pink peppercorn oil--and arrange on a half sheet or other shallow baking pan. Bake at 350° until fork tender, then let cool.
Carefully scoop out most of the potato, leaving enough behind to make a nice little bowl. Mash the scooped-out potato with your favorite additions. This is a good time to break out the crème fraîche, and be sure to use some fresh chives. Spoon or pipe the mashed potatoes back into the empty halves.
When you're about ready to serve them, return the potatoes to the oven and bake for about 10 minutes, just until the top starts to color. Best served warm, but delicious when room temperature. They are a bit messy, so have plenty of napkins available.