Food from the Hart

Roasted Potato Moons

In Recipes on October 9, 2011 at 5:39 pm

Yield: 8 appetizer servings

Cooking Time: 30 minutes

1 pound purple fingerling potatoes, cleaned, sliced 1/2 inch pieces (if not available, white fingerlings are fine)

Kosher salt and pepper, to taste

2 tablespoons canola oil

1/3 cup sour cream

1/4 cup cheddar cheese, shredded

preparation

Preheat oven to 425 degrees. Prepare sheet pan with aluminum foil or parchment paper.

Toss sliced potatoes in a mixing bowl with canola oil, salt and pepper.

Place in a single layer on sheet pan and roast in oven for 20-25 minutes until crisp and fork tender.

Remove from oven. Fill a piping bag with sour cream.  Top each potato moon with a dollop of cream and sprinkle with cheese.  Serve warm.

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