Hello potato lover! Spring is finally here, seeing all the blooming cherry blossoms, daffodils and so much more has been so inspiring to get cooking on some new ideas for the upcoming holidays. Today’s recipe is for an easy potato appetizer that is also a healthy recipe. Everyone is getting ready for Easter celebrations, so I figured I would come up with a fun new recipe to share with you guys.
2-3hard boiled eggs, cut into quarter inch slices, then cut in half
radishes, cut in quarters and sliced thinly
crispy bacon, sliced in small pieces and cooked until crispy
cornichons or tiny pickles, sliced thinly
fresh chopped chives
paprika-Sriracha sauce (from above)
Preheat oven to 400F.
Cut potatoes in half crosswise. Cut a thin slice off each half to help the potatoes to stand right on the plate. Turn potatoes in neutral oil and add salt. Bake the potatoes for about 20 - 35 minutes (depending on size and if you have a convection oven or not) or until golden. I flipped mine half way to get both sides golden.
Cool potatoes slightly before they are put in on a serving plate. Add a dollop of each flavored greek yogurt sauce, alternating between flavors, on each potato and top with either smoked salmon, capers and radishes or crispy bacon, radish and cornichon. Garnish with chives on both flavors.