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Roasted Baby Red Potato Canapés, Crème Fraîche

Roasted Baby Red Potato Canapés, Crème Fraîche
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Total Time:
1 hr

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- 1 lb. of baby red potatoes
- Olive oil
- Montreal steak seasoning
- 1 lb. sour cream or homemade crème fraîche 

Assorted toppings could include: Chives, fresh rosemary, bacon bits.

Cut the potatoes in half. Using a Parisienne scoop (or small spoon), scoop out the core of the potatoes from the flat side without touching the skin. Put the potatoes into a small pot of cold, salted water.

Bring to a boil and simmer 10 minutes or until cooked al dente. Drain and cool slightly. Toss potatoes in a bowl with the olive oil and the steak seasoning. You may substitute different seasoning such as dried herbs, etc.

Place the potatoes flat side up on a half sheet pan (cookie sheet) and bake at 375 degrees for 30 minutes or until brown. Cool slightly to the touch.

Top with a teaspoon of sour cream or crème fraîche. Garnish with bacon bits, fresh herbs. 


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