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
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(Serves 20)
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Ingredients
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20 Fingerling Potatoes (assorted colors)
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½ Cup of Sour Cream
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1 Bunch Chives (finely chopped)
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Canola Oil (for deep frying)
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Sea Salt
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Ground Black Pepper
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1 Cup Pitted Black Olives
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2 Anchovy Fillets
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5 Basil Leaves
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2 Teaspoon Capers
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Juice of ½ Lemon
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¼ Cup Olive Oil
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2 Cloves Garlic
Instructions
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Make the tapenade by blending the following ingredients to make a chunky paste:
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1 Cup Pitted Black Olives
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2 Anchovy Fillets
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5 Basil Leaves
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2 Teaspoon Capers
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Juice of ½ Lemon
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¼ Cup Olive Oil
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2 Cloves Garlic
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Bring a large saucepan of salted water to the boil.
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Add the potatoes and cook for five minutes.
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Drain the potatoes and lay them out on a tray lined with parchment paper.
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Allow the potatoes to cook, and then press them gently with the back of a fork until they are slightly flattened.
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Heat ½ inch of Canola oil in a cast iron skillet.
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Fry the potatoes gently on both side until the edges are crunchy.
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Place the fried potatoes on a paper towel and sprinkle with sea salt.
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Place ½ teaspoon of sour cream on top of each potato.
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Place ¼ teaspoon of tapenade on top of the sour cream on each potato.
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Add a crack of black pepper on each potato.
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Place on a serving platter and sprinkle with chives before serving.
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