Description
Golden roasted baby potatoes smashed into mini tartlets, topped with herbed cream cheese, juicy cherry tomatoes, crumbled feta, and fresh herbs for a crispy, creamy, and tangy bite-sized treat.
Ingredients
Scale
- 1.5 pounds Baby Potatoes
- 3 tablespoons Olive Oil
- 4 ounces Cream Cheese, softened
- 2 tablespoons Sour Cream
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Fresh Dill, chopped
- 1 cup Cherry Tomatoes, finely diced
- 1/3 cup Feta Cheese, crumbled
- 2 tablespoons Fresh Parsley or Chives, chopped
- Salt and Pepper to taste
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Mix cream cheese, sour cream, garlic powder, and chopped dill in a bowl until smooth. Chill until ready to use.
- Place boiled baby potatoes on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Use a glass to gently flatten each potato. Brush with a bit more olive oil.
- Roast for 25–30 minutes until edges are golden and crispy.
- Top each cooled potato with herbed cream, diced tomatoes, crumbled feta, and herbs.
- Serve warm or at room temperature and enjoy.
Notes
- Let smashed potatoes sit before roasting for extra crispiness.
- Use a piping bag for clean, elegant presentation of the filling.
- Make the cream mixture ahead for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 18mg
Keywords: crushed potato tarts, vegetarian appetizer, herbed cream cheese, feta potato bites