| Level: | Easy |
| Yield: | 12 |
Instructions
- Put 12 halved baby red potatoes in a saucepan and cover with salted water. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes. Drain, then rinse under cold water. Trim the bottoms of the potatoes and stand cut-side up on a platter; season with sea salt. Top with creme fraeche and chopped chives, dill and/or parsley.
Reviews
Pretty easy to make, tasty and different.
These are fun to make for an appetizer. A little time consuming but worth it. Delicious!
Made them as part of our Christmas Eve feast and they were the hit if the party! Very easy to make but big on flavor. Used sour cream on top and it turned out great.
Very tasty and so easy. Changing up the variety of toppings gives everyone something they’ll like. A great addition to my collection of favorite appetizers.
bland and unremarkable
Very easy to make, you can change the toppings up depending on what everyone would like. It hard to mess this side up.
Easy, good and versatile. I added crumbled bacon to the top of the creme fraeche.
Easy to make, and everyone at our party loved them!
These were easy and a nice touch to the table! I put salt and fresh pepper on each prior to serving. I added chives, dill, and parsley. Make sure to allow them to cool to room temp or the creme fraiche will melt off. Kids loved them and the adults did too.
Add caviar for the holidays.