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Roasted Potato Bites With Chive Parsley Tapanade

Ingredients

  • 12 baby potatoes halved with rounded ends trimmed flat
  • ½ cup of chopped chives
  • 1 bunch fresh parsley stems removed
  • 2 cloves garlic
  • ¼ cup olive oil
  • ½ tsp sea salt ½ teaspoon peppe

Instructions

  • Add all ingredients (except potatoes) to a blender with a splash or two of water. blend until smooth, then transfer to a small ziplock plastic bag.
  • Preheat the oven to 400F.
  • Line a baking sheet with parchment paper. Add potato halves and toss with olive oil.
  • Sprinkle with sea salt and pepper.
  • Bake for 30-35 minutes until brown, flipping halfway in-between. Remove from heat and squeeze tapenade on top of each potato to serve.