Olive Magazine
Mini roast potatoes with crème fraîche

Mini roast potatoes with crème fraîche

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Makes 24

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

Nutrition:
NutrientUnit
kcal57
fat4.8g
saturates2.4g
carbs2.2g
fibre0.1g
protein1.2g
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Ingredients

  • 24 baby potatoes
  • olive oil
  • sea salt flakes
  • 200ml tub crème fraîche
  • 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.

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