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Author Notes: These potatoes are a terrific option for a do-ahead app. You can roast the potatoes a few hours ahead of your get-together and then simply top them before your guests arrive. I kept these simple with bacon and chives, but go crazy and change the flavor profile – how about feta, pine nuts and oregano? Happy cooking! —Kate Wagner, What's Kate Cooking
Serves: 30 bites
pound Baby potatoes (about 15)
cup Olive oil
teaspoons Kosher salt, divided
pieces Cooked bacon, minced
cup Sour cream
teaspoon Roasted garlic powder (you can also use regular)
- Preheat the oven to 400.
- Make sure each potato half can sit evenly, if they wobble cut a thin slice off the bottom of the half to make them stable.
- In a small bowl toss the potatoes with olive oil and 1 tsp Kosher salt. Place on a parchment or foil-lined sheet pan. Make sure the potato top (where you will place the topping) is face down for the best browning.
- Roast for 25-30 minutes until lightly browned. Remove from the sheet pan to a paper-toweled lined plate to cool.
- In a small bowl mix sour cream, the minced bacon minus the 1 tbsp reserved bacon, 1/2 tsp Kosher salt and garlic powder.
- Once the potatoes have cooled to room temperature (you don't want to melt the topping so the potatoes must be cooled), top them with a dollop of the sour cream-bacon mixture. Sprinkle with the reserved minced bacon and the chives.
- To make ahead - the potatoes can be stored at room temperature for up to 2 hours and the sour cream mixture can be make up to 1 day ahead and refrigerated (let sit on the counter for 1 hour before using to take the chill off).