Mini roast potatoes with crème fraîche
Makes 24
A little effort
Total time:
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
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- 24 baby potatoes
- olive oil
- sea salt flakes
- 200ml tub crème fraîche
- Onuga or salmon roe or chives
Nutrition: per serving
- kcal57
- fat4.8g
- saturates2.4g
- carbs2.2g
- fibre0.1g
- protein1.2g
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.
