This Mini Red Potato Appetizer with Cranberries is a sweet and savory fusion of delicious fall flavors. They're the perfect way to start any holiday celebration!
In this bite-sized hors d'oeuvre recipe, Mini red potatoes are filled with melting white cheddar cheese, and a blend of spiced pecans, caramelized onions and dried cranberries. The blend of flavors and textures is simply out of this world!
The potatoes are velvety soft, and they're the perfect vessel to hold the delicious flavors, like tiny bowls.
The potatoes present beautifully, and each bite packs a ton of flavor. I love serving these to a small group for a dinner party.
Even a feast should begin with a treat, and these mini red potato bites are especially lovely during the holiday season.
Ingredient Notes
- mini red potatoes (also called Pee Wee) - The red-colored potatoes are festive for the holidays, but the golden Pee Wee potatoes work just as well.
- red onion - I love the sweet flavor of red onion in this one-bite appetizer. You can, however, use yellow onions.
- dried cranberries - Fresh cranberries won't work well in this recipe, so be sure not to substitute.
- pecans - The subtle crunch in each bite is a lovely contrast to the other soft and chewy ingredients.
- cayenne - A touch of heat is fantastic with the sweet onions and cranberries.
- white cheddar cheese - Cheddar is great in this recipe because it melts beautifully and its flavor doesn't overpower the other ingredients. Substitution: Gruyère would be delicious also.
How to Make it
- Cut each potato in half, horizontally. Then use a small melon baller to hollow out a bit of the round side of each half, about ½-inch deep. (Save the scraps to sauté, sprinkle with salt and pepper and eat!)
- Place the prepared potato halves, flat side down on a large steamer rack, over a few inches of water. Place the pot over high heat and once the water below the rack is boiling, reduce the heat to low, cover and steam the potatoes until they are tender, 10 to 15 minutes. (Cooking times will vary depending on their size). Set the potatoes aside to cool.
- Coat the bottom of a medium-sized sauté pan with oil and place it over medium-high heat. Add the onions to the pan and, stirring often, cook until they are soft and beginning to brown, and then add the cranberries and pecans, and cook for another 2 minutes.
- Preheat the oven to 300°F, and line a baking sheet with parchment paper.
- Place the potato halves on the lined baking sheet. Using about ⅔ of the cheese, add a bit to the top of each potato, filling the scooped out area, and gently pressing it down. Now evenly divide the onion mixture among the potatoes, gently pressing it down on top of the cheese. Then sprinkle a bit of the remaining cheese on top of each one.
- Place them in the preheated 300°F oven just to warm them through and melt the cheese, about 4 minutes.
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Can you make this ahead?
Yes, partially. You can make all of the components a day ahead of time, assemble a few hours ahead, and then bake about fifteen minutes before serving.
More Must-Try Potato Appetizers
I hope you love these little potato appetizers as much as my family and I do.
Mini Red Potato Appetizer Recipe with Cranberries
Ingredients
- 1 dozen pee wee red potatoes (they should be approximately 1-inch in diameter, and 1½-inches long), washed and dried
- 1 to 2 tablespoons olive oil
- ⅔ cup finely chopped red onion,
- ⅓ cup roughly chopped dried cranberries,
- 2 tablespoons roughly chopped pecans
- pinch cayenne pepper
- salt to taste
- ⅓ cup grated white cheddar cheese
- 2 teaspoons finely chopped fresh chives
Instructions
- Cut the potatoes. Cut each potato in half, horizontally. Then use a small melon baller to hollow out a bit of the round side of each half, about ½-inch deep. (Save the scraps to sauté, sprinkle with salt and pepper and eat!)
- Steam potatoes. Place the prepared potato halves, flat side down on a large steamer rack, over a few inches of water -- ideally into a pot that fits it perfectly. Place the pot over high heat and once the water below the rack is boiling, reduce the heat to low, cover and steam the potatoes until they are tender, 10 to 15 minutes. (Cooking times will vary depending on their size). Set the potatoes aside to cool.
- Make the filling. Coat the bottom of a medium-sized sauté pan with oil and place it over medium-high heat.Add the onions to the pan and, stirring often, cook until they are soft and beginning to brown, about 5 minutes. Add the cranberries and pecans and cook for another 2 minutes.
- Season and set oven. Add the cayenne and season to taste with the salt. (Here's How.) Preheat the oven to 300°F, and line a baking sheet with parchment paper.
- Assemble. Place the potato halves on the lined baking sheet. Using about ⅔ of the cheese, add a bit to the top of each potato, filling the scooped out area, and gently pressing it down. Now evenly divide the onion mixture among the potatoes, gently pressing in down on top of the cheese. Then sprinkle a bit of the remaining cheese on top of each one.
- Bake. Place them in the preheated 300°F oven just to warm them through and melt the cheese, about 4 minutes.
- Serve. Place them on a serving platter, sprinkle with the chives and serve warm.
NOTES
NUTRITION
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Christina
These sound and look fantastic, Valentina!!! I seriously want to make these! What a beautiful presentation, too! You've combined so many things I LOVE!
valentina
Thank you so much, Christina! 🙂
Laura @ Family Spice
Just gorgeous! I love everything about these bites, from the shell to the stuffing! Pinned!
valentina
Thank you, Laura. I'll take that as a big compliment coming from you. 🙂
Deb
Just adore these festive little lovelies! The cranberries and cheddar are just magnificent when paired with pecans!
valentina
Agreed! And thank you. 🙂
Patricia@FreshFoodinaFlash
I've been looking for something like this for an event. I like the cheese idea instead of the usual sour cream. Thanks for the inspiration!
valentina
Thanks so much, Patricia! Hope you try them for your event. 🙂
Colette
Valentina, these are the cutest!
And, they sound delicious. I've gotta make a bunch for Thanksgiving. xox
valentina
If you leave the cayenne, your little one should love them, too. 🙂
Nancy@acommunaltable
I won't be making these for Thanksgiving... because if I did, I would eat EVERY single one of them and have NO room for anything else!! This is a fabulous recipe Valentina and I definitely will be making them...and only them!!!
valentina
Nancy, thank you! Hope you enjoy!
Ash-foodfashionparty
that is such a cool and innovative idea for serving potatoes, love it.
Very yuummy Valentina, I could chug down a lot of them.
valentina
Asha, thank you so much - I'll always take compliments from you, as your work is truly amazing and inspiring. 🙂
David
Valentina - you are so right about the people being the most important part of Thanksgiving. That is the way we feel, too. These potato bites look terrific - I might eat many of these and skip the turkey! 😉
valentina
I wish you a very happy Thanksgiving! And may you eat lots of delicious food -- and if you're cooking, I'm sure you will!
mimi rippee
Oh my god!!!!! What fun these are! I've never done anything like these. A spectacular set of ingredients.
valentina
Awwww, thank you Mimi! Your enthusiasm makes me happy. 🙂 ~Valentina
Kim Lange
Bet these bites are so yummy! My family would devour them! Pinning! xo
valentina
Thanks so much, Kim! 🙂 ~Valentina
valentina
Thanks, Kim! Hope you love them. 🙂 ~Valentina
Kelly | Foodtasia
Valentina, these are such lovely appetizers. They'll be such a treat to serve in the holiday season. Wonderful flavors!
valentina
Thank you, Kelly! Can't believe the holiday season is upon us. 🙂 ~Valentina
David @ Spiced
What a fun appetizer idea! I'm with ya on appetizers before meals (especially during the holidays), and using potatoes as the base is such a cool twist. The flavors in this one are awesome, so I can only imagine how good they taste once combined together. High-five for awesome here, Valentina! 🙂
valentina
Thanks so much, David. So happy you like this idea. Hope you try and love it. 🙂 ~Valentina
valentina
I'll take the high five. Thank you! 😀 ~Valentina
Dawn - Girl Heart Food
Such a fabulous app for the holiday season! I just love sweet and savoury and you've definitely got that going on with these, my friend! Potatoes, cranberries and cayenne? Delish!