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Need hounds help with a potato appetizer

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We need a recipe for a potato appetizer not fried. We like all types of food and have a reasonable selection of spices available. My brother in law is an excellent cook and we would like to prepare something outstanding Thanks in advance
John and Patti

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  1. the first that would come to mind would be potato skins....u could do endless variations of those...pretty much anything u could put on top of a potato..
    u could make any kind of filling...crab,lobster,salmon..turkey...

    i always like the potato puffs u get when buy the appetizer assortments..u could something with that..
    there is a mexican (i think) meat stuffed potato .....but i dont know if they r fried or not...
    those r just the first ones of the top of my head...

    1. Mash potatoes with heavy cream, sour cream and cheese, pipe the mixture into small bite size portions, sprinkle with grated cheese (Parmessan, etc.) and put on pre-heated cast iron skillet under the broiler to crisp up and bottoms and brown the tops. Adding some bacon bits to the mix makes them even more special

      1. Someone on this board has or had a recipe for homemade "tots" and they were very very good! Anyone remember who it was...will look....I know it might sound ridiculous for an appetizer, but they were really good, baked in muffin cups, I believe. Okay, here's the thread...Candy is the one who posted Potato Bites...you could probably glam them up:

        http://chowhound.chow.com/topics/282056

        1 Reply
        1. are we talking a specific variety of potato? and what else will be served during the meal?

          1. "not fried" makes this very vexing. Nothing better than homemade mini potato pancakes with creme fraiche and caviar. You could make empanadas with a potato filling. Chorizo and cheese are great with potato in the filling. If vegetarians- Manchego, potato, grilled chilies are great as fillings. You can bake empanadas and still have them taste pretty darn good.

            Pirogies are amazing (polish dumpling filled with mashed potato and other choice fillings like kraut and mushroom), although usually involve some sauteeing at some point. NO frying? :)

              1. re: todao

                Ok those look really fried. but amazing.

              2. New potatoes, twice baked with cheese, bacon, butter, chives, about half of them topped with a dab of sour cream. Just like their bigger cousins, but small enough to pop. You cannot make enough of them. Easier than you'd think once you get the hang of the assembly-line approach.

                2 Replies
                1. re: sancan

                  sort of the same as above...bake some new potatoes, scoop out the top, and fill with sour cream, cheese, bacon, etc. yummy!

                  1. re: rizzo0904

                    Rizzo, the reason I do them twice-baked is twofold. First, your guests won't get "squirted" with a gob of butter or cheese or sour cream down their chin. Second, the golden-brown delicious cheese bubbling on the top of 'em. Okay, if you're making them just for family (done that) getting squirted part of it all, but for a party, not so much.

                  1. Thanks for the many suggestions. Leaning toward filling the new potato

                    1 Reply
                    1. re: vein1

                      I've done that with a salmon tartare and I think it was a little lemon juice/sour cream drizzled over the top (minutely). A little dollop of 'fish eggs' is really nice on top of it all. I've been buying, eating and loving flying fish roe for a while now and it's REALLY cheap (if you can find it). Really like the green wasabi one.

                    2. This is not fried, very low fat, and lacto-ovo friendly:

                      from a cookbook I picked up at Auchan (a French supermarket) -- called Cuisine d'ete (Summer Cooking) published by tomawalk editions, ISBN 978-2-918416-01-2

                      for 6 people

                      16 small new potatoes

                      for the tapenade:
                      125g pitted black olives (greek, please, not pizza-type)
                      5 anchovies
                      25g capers
                      olive oil

                      for the tzatziki:
                      1 cucumber
                      1 lemon
                      2 cloves garlic
                      2 small pots greek yogurt (plain)
                      olive oil
                      salt, pepper.

                      1) Brush the potatoes clean, then boil in salted water until cooked, about 25 minutes. Drain.

                      2) Prepare the tapenade: mix the olives, the anchovies and the capers in a mixing bowl. Brieflly, then add 3 tablespoons of olive and and stir well. (Note: I'd be sorely tempted to do this in a small food processor!)

                      3) Prepare the tzatziki: Wash the cucumber, and cut in half. Seed and mince. Peel the garlic, removing the germ, and press. Juice the lemon.

                      4) Mix the cucumber and the garlic in a bowl, add the yogurts, three tablespoons of olive oil, the lemon juice, salt, and pepper, and mix well.

                      5) Cut the 1/4 from the top of each potato (so it lays on its side like a boat). Gently scoop out some of the middle with a small spoon.

                      Scoop some of the tzatziki into the hollow and top with a dab of tapenade. Serve cold.

                      Another variation -- put sour cream in the hollow, then top with a dab of caviar....or a small slice of smoked salmon...very Russian, but oh so good....you could even stir a little vodka into the sour cream for a kick.

                      2 Replies
                      1. re: sunshine842

                        Lacto-ovo veg friendly except for the anchovies. ;)

                      2. You could do a knish. Here is a link to a recipe. Lots more recipes out there. http://www.foodnetwork.com/recipes/th...

                        You could do twice baked potatoes using fingerling potatoes.

                        I like idea someone had about the potato pancakes and filling them with various things.

                        1. I'd fill phyllo with a mashed potato, mushroom, and onion filling--a strudel. Bake, slice to serve.

                          1. i'd do potato slice canapes... slice potatoes very thinly. coat with spices, salt and pepper. bake at 400 or 425 til browned and crisp. top with a dollop of low fat sour cream, a sprinkling of cooked diced (turkey), bacon, and some chopped chives. or top with a dollop of the sour cream, bits of smoked salmon, onion, and tomatoes, and a bit of dill. adjust spices on baking potatoes to go with topping.

                            or bittman's salt crusted fingerlings
                            http://dinersjournal.blogs.nytimes.co...

                            or pull out the stops, but use low fat sour cream and turkey bacon on these wrapped bites http://www.thekitchn.com/thekitchn/en...

                            1. Wow what great ideas we are doing the new potato with sour cream bacon chives and cheedar.
                              Will also make Emme's canapes
                              THANKS TO ALL

                              1 Reply
                              1. re: vein1

                                Before you bake the potato slices, try microwaving them. I know it sounds crazy, but they come out as crunchy as kettle potato chips. Slice thinly, place on parchment and sprinkle with salt. Microwave until just browned and crisp. It usually ends up about 6 minutes or so per batch. Start with 2 minutes, check. Do another 2, etc. It's literally the only thing I use my microwave for.

                              2. We have made these several times - can't remember where I originally found the recipe - I usually add some cajun spice and cut back the salt if I do them as an appetizer

                                Potato Bites
                                2 lg. eggs
                                1/4 c. canola oil
                                3 Tbs. flour
                                1 tsp. salt
                                1⁄2 tsp. baking powder
                                1 small onion
                                1 clove garlic, minced
                                1 Tbs. crisp bacon bits
                                freshly ground black pepper to taste
                                1 1/4 lbs. baking potatoes
                                paprika

                                Preheat the oven to 400F. Spray or grease 36 mini-muffin cups.
                                In a large bowl whisk together the eggs, oil, flour, salt, black pepper and baking powder. Grate the onion on the large holes of a grater and whisk in to the egg mixture along with the minced garlic. Peel and quarter the potatoes and chop finely in a food processor. Add the potatoes to the batter and stir well to combine. Spoon a rounded tablespoon of the potato mixture into each prepared mini-muffin cup. Sprinkle with paprika and bake until golden brown, about 30 minutes.

                                1. What about making Crash Hot Potatoes? You can find a thread here if you search it, but I'm here to tell you that they are amazingly crispy and delicious. You could use a Mexican blend of seasonings on them and use them as a bed for great salsa; you could use a little dill, salt and pepper to season and top with creme fraiche and smoked salmon; oregano & fennel and salt and pepper, topped with caponata and a crumble of feta.
                                  Something that always goes over hugely here at home as well? Roasted-garlic baby potatoes, served with lemon-garlic aioli. Simple, pure, delicious. You can't make enough.

                                  1. SALT-BAKED POTATOES WITH GOAT CHEESE
                                    http://www.lcbo.com/lcbo-ear/RecipeCo...

                                    POTATO, CARAMELIZED ONION AND ROASTED GARLIC SQUARES
                                    http://www.lcbo.com/lcbo-ear/RecipeCo...

                                    3 Replies
                                    1. re: CocoTO

                                      How about sweet potato fries, done in the oven , cut in coins or long strips, put in a baggie, add canola oil, and a little olive oil, sprinke fav. seasonings, spicey pepper medley, my fav. , put on cookies sheet, 400 , for 20min. serve with fav. mayo, salad dressing dip, More nutritious than white spuds, full of antioxidants!!!!!

                                      1. re: CocoTO

                                        wow never seen those squares before that looks delicious and pretty versatile I'll have to try it.