Not so long ago, I fell in love with mini twice-baked potatoes. Naturally, I just had to try another recipe for a bite-size potato; this time I made potatoes topped with tomato-avocado salsa. These potatoes are less labor intensive, but just as delicious. The potatoes are roasted until they're browned and a little crunchy, then topped with the fresh salsa and a dollop of a sour cream.
My guests enjoyed them both warm and at room temperature, so don't worry about serving them right away. Short on time? Pick up prepackaged salsa and guacamole; you only have to roast and assemble. With Summer right around the corner, these small spuds are great for a potluck party or barbecue — no one is able to resist them! Get this easy vegetarian appetizer recipe by reading more.
- 12 small to medium red potatoes, scrubbed and halved
1/4 cup olive oil
1 tablespoon kosher salt
1 tablespoon minced fresh rosemary leaves
8 to 10 plum tomatoes, seeded and finely chopped, about 3 cups
1 cup scallions, finely chopped
1 jalapeño, seeded if desired and finely chopped
3 cloves of garlic, finely chopped
1/4 cup olive oil
1 tablespoon lime juice
2 medium avocados, pitted
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup sour cream, optional
- Preheat the oven to 400°F.
- Line a cookie sheet with parchment or silicon pad. Place the potatoes, oil, salt, rosemary in a large bowl. Toss until well coated. Arrange the potatoes cut side down on the cookie sheet.
- Bake for 30 to 40 minutes until the potatoes are crisp and browned, stir occasionally to ensure the potatoes don't stick.
- Prepare the salsa, in a large bowl combine the tomatoes, scallions, garlic, jalapeño, olive oil, and lime juice. In a separate bowl, smash the avocado and mix in salt and pepper.
- Top each potato with avocado, salsa, and a small dollop of sour cream. Arrange the finished potatoes on a large platter. Can be served at warm or room temperature.
Makes about 24 potatoes bites.
- Appetizers, Finger Foods
- North American