Top-Your-Own New Potatoes


Top-Your-Own New Potatoes

Guests love hors d’oeuvres that they can “customize” to their own taste. (The Mini Pork Tenderloin Sandwiches Two Ways are another example.) Serve these tender little potatoes with one, two, or all of the suggested toppings, depending on how much time you have.


Ingredients Directions

2 to 3 small new potatoes per guest (about 3 pounds for 20 guests)*

*We like red-skinned potatoes, but any variety will do. If you can select them individually, try to pick potatoes that are close to the same size, to make cooking them evenly easier.

Place the potatoes in a deep stockpot and add water to just cover them. Generously salt the water and bring it to a boil over high heat. Reduce to a simmer and cook until the potatoes are easily pierced with a fork, 10 to 15 minutes. Drain and let cool.

When the potatoes are cool enough to handle, use a paring knife to cut an X 1/2 inch to 1 inch deep, depending on how big the potatoes are. The idea is for guests to be able to pinch the potato, squeezing the X open, so they can spoon toppings onto it. Serve the potatoes warm.

NO EFFORT Serve with a bowl of crème fraîche or sour cream, and a small dish of sea salt.

LOW EFFORT In addition to crème fraîche and salt, also offer one or two nut oils or flavored olive oils (two of our favorites for these potatoes are walnut oil and basil-flavored olive oil). Let guests know the flavors with small labels.

MO’ EFFORT Serve with our Caramelized Onion Jam or a half-recipe of the Bacon Blue Cheese Dip.

Make-Ahead Factor

The potatoes can be cooked the morning of the party and kept loosely covered at room temperature. Before the party, cut an X in each one, then warm them in a 300°F oven for 7 to 10 minutes.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.