Mini roast potatoes with crème fraîche

Mini roast potatoes with crème fraîche

  • makes 24
  • A little effort

These mini roast potatoes with crème fraîche make for an easy but impressive canapé to serve to your guests over the festive period. Herring and salmon roe work well but you can use another if you prefer.

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Ingredients

  • baby potatoes 24
  • olive oil
  • sea salt flakes
  • crème fraîche 200ml tub
  • Onuga or salmon roe or chives

Method

  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Toss the potatoes in olive oil and sprinkle with salt flakes. Roast for 40 minutes or until they feel soft when pressed.

  • Step 2

    Cool briefly, then cut a cross in the top of each and press the sides so they open up. Just before serving, spoon a little crème fraîche into each and top with roe or chives.

Nutritional Information

  • Kcals 57
  • Fat 4.8g
  • Saturates 2.4g
  • Carbs 2.2g
  • Fibre 0.1g
  • Protein 1.2g
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