Crispy Potato Bites Topped with Pancetta and Chives
These loaded potato bites make a tasty appetizer for your next party! They are boiled and baked in the oven for extra crispiness and then topped with creme fraiche, pancetta (or bacon!) and chives. Gluten-free, easy, finger food!
Servings 24 bites
Ingredients
- 12 new potatoes, 1 1/2 to 2 inches long
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 cup creme fraiche
- 6 pieces thin sliced pancetta, or thin sliced bacon
- 12 chives, chopped
- sea salt, or kosher salt
Instructions
- Cut a little slice off the ends of the potatoes and then cut them in half. The little cut off the ends allows them to sit upright on the platter.
- Preheat the oven to 425F. Put a foil-covered baking sheet in the oven as it heats.
- Bring a large pot of well salted water to a boil. Add the potatoes and boil for 5 minutes. Drain, and then toss the potatoes with the olive oil and salt.
- Arrange the potatoes cut side down on the hot baking sheet. Bake the potatoes for 15 minutes, or until the potatoes are cooked all the way through and the cut ends are a golden brown. Flip the potatoes cut side up onto a serving platter.
- Lay the pancetta onto the baking sheet. Return the baking sheet to the oven and bake the pancetta until it is browned and crispy, 8-10 minutes. If your pancetta is super thin it may be done in 5 minutes, so keep an eye on it. Transfer the cooked pancetta to a towel lined plate.
- Top each potato with a dollop of creme fraiche, a crumble of pancetta, and a pinch of chives. Sprinkle a little sea salt over it all and serve.