Lemon Caper Parmesan Potato Salad Bites
Lemon Caper Parmesan Potato Salad Bites takes roughly 45 minutes from beginning to end. For 34 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 99 calories, 2g of protein, and 3g of fat each. 70 people have made this recipe and would make it again. A mixture of black pepper, kosher salt, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free diet. It works well as a side dish. It is brought to you by Joanne Eats Well with Others. With a spoonacular score of 24%, this dish is rather bad. Users who liked this recipe also liked Lemon-Caper Parmesan Potato Salad Bites, Parmesan-caper Potato Salad, and Parmesan Crusted Tilapia With Lemon Caper Sauce.
Servings: 24
Ingredients:
½ tsp black pepper
2 tbsp butter, melted
2 tbsp drained capers
½ cup creme fraiche
2 tbsp minced fresh chives
½ tsp kosher salt
1½ tsp lemon juice
1 tbsp olive oil
2 tbsp grated parmesan cheese
12 small red potatoes, halved
Equipment:
baking sheet
oven
broiler
knife
Cooking instruction summary:
Heat oven to 450F.Toss the potatoes with the olive oil and place cut side down on a parchment lined baking sheet. Bake for 20 minutes, then turn over and bake for another 10 minutes. Let cool for 20 minutes.Using a paring knife, cut a circle in the cut side of the potatoes and using a small spoon, remove the insides, leaving a thin border. Mash the potato insides with the creme fraiche, chives, butter, capers, lemon juice, salt, and black pepper. Sprinkle with the parmesan cheese.Preheat the broiler.Broil for 2-4 minutes or until cheese is lightly browned.
Step by step:
1. Heat oven to 450F.Toss the potatoes with the olive oil and place cut side down on a parchment lined baking sheet.
2. Bake for 20 minutes, then turn over and bake for another 10 minutes.
3. Let cool for 20 minutes.Using a paring knife, cut a circle in the cut side of the potatoes and using a small spoon, remove the insides, leaving a thin border. Mash the potato insides with the creme fraiche, chives, butter, capers, lemon juice, salt, and black pepper. Sprinkle with the parmesan cheese.Preheat the broiler.Broil for 2-4 minutes or until cheese is lightly browned.
Nutrition Information:
covered percent of daily need
