Tailgating – it’s a popular way to get together with groups of friends & like-minded sports enthusiasts. It’s also the perfect way to sample some great food! Some people are pretty laid back about a tailgate & loosely coordinate the food contributions. Other people go to elaborate measures and prepare their tailgating food on site in the stadium parking lot. That often involves arriving well before the game to get a good parking (& hence, tailgating) spot and basically bringing the entire kitchen along to make the food! It becomes an involved exercise of planning & preparation well ahead of the game. Sounds like a lot of work to me!
I like the simpler route of preparing a great tasting item ahead of time and bringing it along to the game where I will spend more time enjoying the food and the people than in actually watching the game. I’m usually one of the people attending someone else’s elaborate tailgate, not running the show. (I prefer our elaborate gatherings to be entertaining at home!) These very portable potato bites are a great addition to a tailgate whether you are an elaborate planner, a laid back coordinator or an attendee of another’s tailgate before a sporting event. Or for any other gathering of friends or family requiring great food!
Deviled Potatoes
Deviled Potatoes (adapted from southernliving.com) Serves 10, as an appetizer
Total time: 2 hours, Active time: 25 minutes
Ingredients:
- 1 pound small red potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 cup sour cream
- 2 tablespoons capers, drained & rinsed
- 2 teaspoons chopped fresh parsley
- 1 teaspoon dried dill
- 2 teaspoons whole grain mustard
- 1/2 – 1 teaspoon lemon zest
- additional chopped parsley for garnish
Preparation:
Preheat the oven to 350ºF. Place the potatoes on a baking sheet, drizzle them with the oil then sprinkle them with 1/2 teaspoon of kosher salt. Toss the potatoes to coat them thoroughly. Spread them out into a single layer and bake them until they are tender when they are pierced, about 40 minutes. Remove them from the oven and allow them to cool for 15 minutes.
Start by roasting the potatoes.
When the potatoes are cool enough to handle, cut them in half and carefully scoop out the pulp into a medium bowl, leaving the shells intact. Place the shells, cut side up on the baking sheet and bake them in the oven until they are dry, about 10 more minutes. Cool them for 30 minutes.
Bake the shells after scooping out the pulp.
Mix together the potato pulp, sour cream, capers, parsley, dill, mustard, lemon zest and the remaining 1/2 teaspoon salt.
Mix together the ingredients for the filling.
Add the mashed pulp to the rest of the filling ingredients.
Spoon the mixture generously into each potato shell, garnish with chopped parsley & lemon zest if desired, and serve immediately.
Fill the shells.
If preparing the deviled potatoes ahead of time, keep the shells and filling separate, and refrigerate the filling until just before serving. Fill the shells and garnish each potato half with parsley and lemon zest, if desired. Refrigerate any leftovers.
Add some garnish to the filled potatoes before serving.
This satisfies my potato cravings!
Tailgate in style with these appetizers! ~Linda
Deviled Potatoes (adapted from southernliving.com) Serves 10, as an appetizer
Total time: 2 hours, Active time: 25 minutes
Ingredients:
- 1 pound small red potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 cup sour cream
- 2 tablespoons capers, drained & rinsed
- 2 teaspoons chopped fresh parsley
- 1 teaspoon dried dill
- 2 teaspoons whole grain mustard
- 1/2 – 1 teaspoon lemon zest
- additional chopped parsley for garnish
Preparation:
Preheat the oven to 350ºF. Place the potatoes on a baking sheet, drizzle them with the oil then sprinkle them with 1/2 teaspoon of kosher salt. Toss the potatoes to coat them thoroughly. Spread them out into a single layer and bake them until they are tender when they are pierced, about 40 minutes. Remove them from the oven and allow them to cool for 15 minutes.
When the potatoes are cool enough to handle, cut them in half and carefully scoop out the pulp into a medium bowl, leaving the shells intact. Place the shells, cut side up on the baking sheet and bake them in the oven until they are dry, about 10 more minutes. Cool them for 30 minutes.
Mix together the potato pulp, sour cream, capers, parsley, dill, mustard, lemon zest and the remaining 1/2 teaspoon salt. Spoon the mixture generously into each potato shell, garnish with chopped parsley & lemon zest if desired, and serve immediately.
If preparing the deviled potatoes ahead of time, keep the shells and filling separate, and refrigerate the filling until just before serving. Fill the shells and garnish each potato half with parsley and lemon zest, if desired. Refrigerate any leftovers.