These mini potato bites are the perfect appetiser while waiting for the main course. Mix and match different combos for a variety of flavour.
Serves88
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
1kg baby white potatoes
2 tsp olive oil
1/2 cup (60g) frozen peas
2 tbs Coles Sour Cream
1 slice pancetta
Mint leaves, to serve
125g can creamed corn
1 tbs finely chopped coriander
1/3 cup (80ml) beetroot dip
20g fetta, crumbled
2 tsp finely chopped chives
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place the potatoes on a baking tray. Drizzle with oil. Season. Toss to combine. Bake for 45 mins or until golden and tender. (Alternatively, wrap each potato in foil. Cook in a covered barbecue until tender.)
Step 2
Meanwhile, cook peas in a saucepan of boiling water for 2 mins. Drain well. Place in a food processor with half the sour cream. Process until almost smooth. Cook the pancetta in a frying pan over medium heat for 2 mins each side or until crisp. Transfer to a plate and set aside to cool slightly. Coarsely chop.
Step 3
Cut a cross in the top of each potato. Carefully squeeze sides to open slightly. Arrange on a serving plate. Spoon pea mixture over one-third of potatoes. Top with pancetta and mint. Spoon corn over half the remaining potatoes. Top with the remaining sour cream and coriander. Spoon beetroot dip over the remaining potatoes. Sprinkle with fetta and chives.
