Bitesize potato canapes
Name something cuter than a bitesize potato canape…I’ll wait.
This is the dish you serve if you’re hosting or putting on a jazzy buffet. They’re tiny because this means that not only do they cook quickly but they’re also bitesize, meaning you avoid that awkward part where you try eat it in one go and make a monumental mess. I’m not the most sophisticated diner so most of my clothes have become victim to food spillages, although I’m now an expert at stain removal. Forget Lynsey Queen of Clean, Mrs Hinch or Kim and Aggie because this gal knows her way around a bottle of bleach and capsule of Vanish.
Moving swiftly back to these spuds…this forms day 22 of my 24 Days of Christmas Potatoes and I literally made my family, boyfriend and friends taste test each filling. So far the garlic cream cheese with honey baby spuds are in the lead but DM me with your thoughts. Or new filling ideas? This recipe is so amazingly moorish that I feel like I need even more. A full table of mini spuds with any possible filling. My personal fave was the chilli jam with hot honey because like me, it’s sweet, a bit spicy and will leave you feeling sticky after touching. I don’t even need to use body lotion because my skin is lovely and soft from being regularly covered in oil, butter and salt. Just don’t smell me.
TIP – Make these in advance! Just finish them off in the oven when you need them. We all love a prep ahead dish don’t we! Ideal for anyone who has a habit of being late.
Ingredients
- 500g baby potatoes
- Oil, salt and pepper
- 1 tsp onion granules
- 1 tsp garlic granules
- 1 tsp chicken seasoning
- Fillings: 100g garlic and herb soft cheese, 100g truffle soft cheese, 100g cream cheese, 2 tbsp chilli jam
- 1 tbsp honey/hot honey/garlic butter
Method
- Rub your baby potatoes with the seasonings and drizzle over some oil and roast for 45-50 minutes at 180ºc/350ºf until cooked through.
- Make 3 cuts on the top of the potatoes and open them up like a flower, being careful not to break them apart. Spoon a small amount of your fillings in each one and close up the sides. Brush honey over the truffle potatoes, hot honey over the chilli jam and cream cheese and melted garlic butter over the garlic and herb cheese.
- Return to the oven for 15 minutes until hot all the way through and golden.