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Recipe Detail Page
Crispy Potato Bites with Herbed Sour Cream & Mushrooms
Spring 2023
Herbal, earthy and marvellously savoury, these mini potato snacks make a spectacular pairing with the yeasty complexity of a traditional method sparkling wine. If shiitake or oyster mushrooms aren’t readily available, use all button mushrooms. The amount of mushrooms may seem like too much, but they will shrink significantly during cooking, and any leftovers, should they exist, are delicious in an omelette or scrambled eggs the next day. If you are making the variations for a tasting flight, this recipe is easily halved.
Makes 24 potato bites
1/4 cup (60 mL) sour cream
1 tbsp (15 mL) plus 1 tsp (5 mL) finely cut chives, divided
2 tsp (10 mL) finely chopped parsley
1 tsp (5 mL) finely chopped fresh tarragon
12 mini potatoes, roughly golf ball–sized, about 12 oz (340 g) total, cleaned
Salt and pepper to taste
1/2 cup (125 mL) unsalted butter, divided
2 cloves garlic, peeled and flattened with a knife
2 sprigs fresh thyme
1 cup (250 mL) shiitake mushrooms, stems removed, sliced thinly
1 cup (250 mL) oyster mushrooms, stems removed, pulled into thin strips
1/4 cup (60 mL) dry white wine
1. In small bowl, combine sour cream, 1 tbsp (15 mL) chives, parsley and tarragon. Mix thoroughly and set aside, covered and refrigerated until ready to use. This step can be done up to 1 day ahead.
2.. Cut potatoes in half and cut a small slice off bottom of each half so potatoes will stand firmly. Score top, about 1/4 inch (0.5 cm) deep, in a diamond pattern. This will allow the potatoes to absorb more butter and crisp nicely. Season with salt and pepper.
3. Preheat oven to 350˚F (177˚C).
4. Heat large ovenproof nonstick frying pan to medium-high, add 1/4 cup (60 mL) butter, allow to melt. Add potatoes, scored side down, reduce heat to medium and allow to cook 3 minutes. Place in oven and bake until scored side of potato is well browned and potatoes are cooked through, about 25 minutes.
5. While potatoes are cooking, heat remaining butter in large frying pan until foamy. Add in garlic clove and thyme sprigs, allow to infuse for 10 seconds. Add in shiitake and oyster mushrooms, season with salt and pepper, and toss together with butter. Allow to sauté, stirring frequently, until mushrooms are browned and cooked through, about 6 to 8 minutes. Deglaze pan with wine, scraping browned bits off the bottom of pan and cook until evaporated, 2 to 3 minutes further. Remove garlic and thyme stems from pan and discard.
6. Remove potatoes from oven, drain on paper towel, and allow to cool slightly until potatoes aren’t hot to the touch, but are still warm
7. Place 1/2 tsp (2 mL) herb sour cream on top of each potato, then top with 1 tsp (5 mL) sautéed mushrooms. Top with remaining chives and serve immediately.
Makes 24 potato bites
