Smashed Potatoes
Topped with Tapenade and Sour Cream
This is a simple appetizer I came up with when faced with a bowl of cold leftover fingerling potatoes. Frying them gently gives a great texture. Once fried, they can be served with a wide variety of toppings, but I really like the combination of sour cream and tangy tapenade.
Smashed Potatoes Topped with Tapenade and Sour Cream Recipe
(Serves 20)
Ingredients
-
20 Fingerling Potatoes (assorted colors)
-
½ Cup of Sour Cream
-
1 Bunch Chives (finely chopped)
-
Canola Oil (for deep frying)
-
Sea Salt
-
Ground Black Pepper
-
1 Cup Pitted Black Olives
-
2 Anchovy Fillets
-
5 Basil Leaves
-
2 Teaspoon Capers
-
Juice of ½ Lemon
-
¼ Cup Olive Oil
-
2 Cloves Garlic
Instructions
-
Make the tapenade by blending the following ingredients to make a chunky paste:
-
1 Cup Pitted Black Olives
-
2 Anchovy Fillets
-
5 Basil Leaves
-
2 Teaspoon Capers
-
Juice of ½ Lemon
-
¼ Cup Olive Oil
-
2 Cloves Garlic
-
-
Bring a large saucepan of salted water to the boil.
-
Add the potatoes and cook for five minutes.
-
Drain the potatoes and lay them out on a tray lined with parchment paper.
-
Allow the potatoes to cook, and then press them gently with the back of a fork until they are slightly flattened.
-
Heat ½ inch of Canola oil in a cast iron skillet.
-
Fry the potatoes gently on both side until the edges are crunchy.
-
Place the fried potatoes on a paper towel and sprinkle with sea salt.
-
Place ½ teaspoon of sour cream on top of each potato.
-
Place ¼ teaspoon of tapenade on top of the sour cream on each potato.
-
Add a crack of black pepper on each potato.
-
Place on a serving platter and sprinkle with chives before serving.