Here is another easy summer canape that I prepared from some beautiful baby red potatoes that I got at the Laguna Hills farmers market. You can make them ahead and refrigerate–just cover them lightly with plastic wrap so that the spreads do not dry out.
Southwest Potato Bites
24 baby potatoes, about 1″ round
1 large or 2 small red bell pepper (or 1 red bell and 1 red poblano to kick up the heat)
8 oz. sour cream or plain Greek yogurt
2 green onions, white and green parts minced
salt and pepper
Steam potatoes until just tender but remove before peelings separate (about 30 minutes). Set aside to cool. Over a gas flame or in the oven, roast the red peppers until charred and peeling removes easily. When slightly cooled, puree red peppers with a little olive oil until the texture is a creamy paste. Salt to taste. Combine sour cream or yogurt with minced green onions, and salt and pepper to taste. Cut eat potato in half and scoop out a small portion to make a well in the center of each half. Spread a thin layer of roasted red pepper paste on each half. Put a dollop of sour cream mixture into each depression. Garnish with chive tips.
This original recipe belongs to Rachael of localoranges.com. Please do not reproduce without permission.