Spice Crusted Roasted Potatoes with Feta Garnish Spice Crusted Roasted Potatoes with Feta Garnish

Spice Crusted Roasted Potatoes with Feta Garnish

Fingerlings are breaded in a smoky, savory coating and roasted to crispy perfection before being finished by a feta cheese topping. A gorgeous appetizer surely to please a crowd.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Fingerlings

Fingerlings

Where To Buy

Preparation

Preheat oven to 350° F (176° C) and grease a cookie sheet or lay a silicon mat. Set aside. In a medium size bowl, stir together the bread crumbs, paprika, oregano, anise, salt and pepper. In a separate bowl, whisk together the egg and cream.

Dip each Creamer potato half into the egg mixture first and then the spice mixture. Place it on the prepared cookie sheet, cut-side up. Continue with each piece. Bake for 25 to 30 minutes or until the potatoes are golden and crispy and can easily be pierced with a fork. Allow to cool.

Meanwhile, using a hand mixer, mix the feta and cream cheese together until light and fluffy. Fold in the green onion whites and chopped sun-dried tomatoes. Season with black pepper. Top each potato with one teaspoon of the cheese mixture, using a piping bag if desired, otherwise a small spoon should work just fine. Garnish each with a sliver of green onion. Serve immediately.

Note: The potatoes can be prepared a day ahead and “re-crisped” in the oven at 350°F (176°C) for about five to seven minutes.

Step 1 out of 4

Preheat oven to 350° F (176° C) and grease a cookie sheet or lay a silicon mat. Set aside. In a medium size bowl, stir together the bread crumbs, paprika, oregano, anise, salt and pepper. In a separate bowl, whisk together the egg and cream.

Step 2 out of 4

Dip each Creamer potato half into the egg mixture first and then the spice mixture. Place it on the prepared cookie sheet, cut-side up. Continue with each piece. Bake for 25 to 30 minutes or until the potatoes are golden and crispy and can easily be pierced with a fork. Allow to cool.

Step 3 out of 4

Meanwhile, using a hand mixer, mix the feta and cream cheese together until light and fluffy. Fold in the green onion whites and chopped sun-dried tomatoes. Season with black pepper. Top each potato with one teaspoon of the cheese mixture, using a piping bag if desired, otherwise a small spoon should work just fine. Garnish each with a sliver of green onion. Serve immediately.

Step 4 out of 4

Note: The potatoes can be prepared a day ahead and “re-crisped” in the oven at 350°F (176°C) for about five to seven minutes.

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