Mini roasties with crème fraîche

Mini roasties with crème fraîche

These speedy canapés are the best food for your New Year's party

Difficulty and servings

Easy

Makes 24

Preparation and cooking times

Total time

Ready in 1 hour

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes in olive oil and sprinkle with salt flakes. Roast for 40 minutes or until they feel soft when pressed.
  2. Cool briefly, then cut a cross in the top of each and press the sides so they open up. Just before serving, spoon a little crème fraîche into each and top with roe or chives.

Per serving with roe

57 kcalories, protein 1.2g, carbohydrate 2.2g, fat 4.8 g, saturated fat 2.4g, fibre 0.1g, salt 0.15 g

Recipe from olive magazine, January 2008.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Makes 24

Preparation and cooking times

Total time

Ready in 1 hour

Ingredients

Print this recipe
Add to your binder

Per serving with roe

57 kcalories, protein 1.2g, carbohydrate 2.2g, fat 4.8 g, saturated fat 2.4g, fibre 0.1g, salt 0.15 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, save up to 25%

On TV

Foodie TV

See your favourite chefs on Sky Channel 249, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here