Last Friday I needed to make an appetizer to bring to a party. I had boiled some baby red potatoes the day before that I ended up not using, so I thought about what to do with these cute little spuds. I saw a Pinterest post about skewered foods and how ‘everything tastes better on a skewer’ and I got this cool and tasty idea! They are easy, quick, unexpected & delicious! Serve with a garlic-rosemary aioli and all of a sudden you’re the hit of the party!
Baby Potato ‘Pops’ 16 baby red creamer potatoes, boiled until soft (about 15 minutes) and cooled 1 egg 2 cups panko bread crumbs, lightly toasted (12-15 minutes at 350 degrees) 1/2 cup grated parmesan cheese 1/2 t salt 1/4 t pepper 1/4 cup fresh parsley, chopped 32 6” wooden skewers Cut the potatoes in half and stick each half onto a wooden skewer. Beat the egg in a measuring cup. Place the panko, parmesan, parsley, salt and pepper into a shallow dish and mix together. Dip the potato skewer into the egg then roll in the crumbs, etc patting them down to adhere well. Line up on a baking sheet and bake until crispy 15 minutes at 400 degrees. Serve with aioli.
Garlic-Rosemary Aioli 1 clove garlic, chopped 1 T ex virgin olive oil 1 cup Best Foods mayonnaise 1 T fresh lemon juice 1 t fresh rosemary, chopped dash of salt & grind of pepper
Mix all of the above until combined. Season the aioli with salt and pepper to taste. Serve as a dip with the pops.