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© 2016 Simon Majumdar

All Rights Reserved

Smashed Potatoes Topped with Tapenade and Sour Cream

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.

Simon Majumdar's Smashed Potatoes Topped with Tapenade and Sour Cream recipe

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

  1. 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

  2. Bring a large saucepan of salted water to the boil.

  3. Add the potatoes and cook for five minutes.

  4. Drain the potatoes and lay them out on a tray lined with parchment paper.

  5. Allow the potatoes to cook, and then press them gently with the back of a fork until they are slightly flattened.

  6. Heat ½ inch of Canola oil in a cast iron skillet.

  7. Fry the potatoes gently on both side until the edges are crunchy.

  8. Place the fried potatoes on a paper towel and sprinkle with sea salt.

  9. Place ½ teaspoon of sour cream on top of each potato.

  10. Place ¼ teaspoon of tapenade on top of the sour cream on each potato.

  11. Add a crack of black pepper on each potato.

  12. Place on a serving platter and sprinkle with chives before serving.