• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Appetizers & Hors d'Oeuvres » Potato Pickled Tomato Bites

    Potato Pickled Tomato Bites

    Sep 19, 2013 · by Valentina · 11 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Potato Pickled Tomato Bites are a show-stopping hors d'oeuvre. The varying textures, and the smoky, tangy flavors come together to create incredible deliciousness!Smoky Potato-Pickled Tomato Bites lined up with toothpicks on a long white plateGreg Henry of SippitySup was one of the first people who welcomed me into the food blogging community a couple of years ago, just before I started Cooking On The Weekends.

    I loved SippitySup immediately, and it's no wonder that since I met Greg, he's had his first two cookbooks published: Savory Pies and Savory Cocktails.  I love them both -- like his blog, the books are full with stunning photography, incredibly creative recipes and magnificent writing.

    Book cover of Savory Cocktails by Greg HenryI will quickly admit that I'm no mixologist, and I'm not a big drinker. That said, Savory Cocktails really caught my attention, because the recipes inside this book are all brilliant blends of flavors, ranging from sour, to spicy, to smoky, to rich, and the list goes on. My favorite recipe in Savory Cocktails? Page 77 -- the Bullshot!

    The Bullshot also happens to be delicious with Potato Pickled Tomato Bites.

    What is a Bullshot cocktail?

    A Bullshot was my mom's drink of choice back in the day.  And it was the only cocktail I ever really knew about growing up, because it was the only one ever made in our house -- I even thought my parents made up the name. Whenever we had guests, and on special occasions, my dad would make my mom a Bullshot. 

    I never thought for a moment it was unusual that he'd pour beef broth and hot sauce into the glass. And on those rare occasions when I was allowed a sip, I quite liked this savory concoction, one that Greg puts in umami category of his book.

    One could equate this drink to a Bloody Mary, without the tomato juice and with the beef broth instead. It usually includes the broth, Worcestershire sauce, celery salt, and vodka.

    Picture from the book Savory Cocktails by Greg Henry.

    Inspiration for Potato Pickled Tomato Bites

    Naturally, I had to make an hors d'oeuvre to go with a Bullshot. After all, we can't have cocktail hour without delicious bites!

    While a Bullshot is in the umami category, I'd put this hors d'oeuvre recipe for Potato-Pickled Tomato Bites in the smoky, spicy, sour, and sweet categories.

    Crispy spiced potatoes, fresh tangy, pickled tomatoes . . . it sounds like a rhyme!  And all of that deliciousness is in one bite! The perfect bite to start a party!

    A few Smoky Potato-Pickled Tomato Bites on a white plate with toothpicks.For the Bullshot recipe and 99 other superb Savory Cocktail recipes, you can get a copy of Greg's book here.

    Enjoy these Potato Pickled Tomato Bites. Perhaps with a Bullshot.

    A few more tasty bites to enjoy with a cocktail:

    • Port Glazed Figs with Manchego and Prosciutto
    • Mini Red Potatoes with Cranberries
    • Cucumber Dill Canapés
    Smoky Potato-Pickled Tomato Bites

    Potato-Pickled Tomato Bites

    Valentina K. Wein
    Potato-Pickled Tomato Bites are a show-stopping hors d'oeuvre. The varying textures, and the smoky, tangy flavors come together to create incredible deliciousness!
    Makes 2 dozen
    Print
    Prep Time 45 mins
    Cook Time 15 mins
    Total Time 1 hr
    Course Appetizer
    Cuisine American
    Servings 12
    Calories 47 kcal

    Ingredients
      

    • 1 large green onion, sliced in half lengthwise, and then into 2 dozen bite-sized pieces

    For the tomatoes

    • 1 dozen cherry tomatoes, sliced in half
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon olive oil
    • 1½ teaspoons brown sugar
    • ⅛ teaspoon salt

    For the potatoes

    • 1 approximately (¾-pound) Russet Potato, peeled and cut into fourths
    • 2 tablespoons olive oil
    • 2 teaspoons smoked paprika
    • 1 teaspoon ground cumin
    • ⅛ to ¼ teaspoon salt
    • freshly ground black pepper
    • you will also need 2 dozen sturdy toothpicks

    Instructions
     

    For the tomatoes

    • Add the sliced tomatoes to a small bowl and set aside.
    • In a small sauté pan, combine the vinegar, oil, sugar and salt, and place it over low-medium heat. Cook just long enough for the sugar to dissolve. Remove this from the stove and pour it over the tomatoes. They should marinate for at least 45 minutes and up to 24 hours. (I know, it's a huge range -- they're very good at 45 minutes, but they get better and better with time. I'd make the a day ahead if possible.) Stir them every now and then to be sure they're all well coated.

    For the potatoes

    • Add the peeled and cut potato to a small pot with cold water, place it over high heat, and bring to a boil. Then reduce the heat to low and simmer just until the potato is tender. It should still be slightly firm, but a if you stick a fork into the thickest part, it should come out with ease. (It's important not to cut the potato into more than 4 large chunks.)
    • Once the potato is done and it's cool enough to touch, cut it into 2 dozen small squares (some will be oddly shaped).
    • Coat the bottom of a medium-sized sauté pan with the olive oil, and place it over high heat.
    • In a medium-sized bowl, combine the paprika, cumin and salt and set aside.
    • Once the pan is very hot, add the potato squares. You should hear a strong sizzling sound when they hit the pan -- if you don't, wait until the pan is hotter. Brown each side of each potato square, using a fork to turn them every minute or so.
    • As soon as they're done, pour them into the bowl with the spices. (I say "pour," because your want any oil that remains in the pan as well.) Gently toss the browned potatoes with the spices until they are well coated, and if necessary, season with a bit more salt and a few turns of freshly ground black pepper.

    Assembly

    • Place the spiced potato squares on a serving plate or platter, and top each one with a scallion piece. Now stick a toothpick through the round side of the pickled tomato halves and then insert them, with the toothpick through the scallion, and into the potato.
    • Voilà!

    Notes

    These are best when the potatoes are still warm!
    Keywords party food, appetizers for parties
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Save

    Save

    More Appetizers & Hors d'Oeuvres

    • Citrus Carpaccio with Jalapeño
    • Halloumi Fries with Greek Yogurt Dip
    • Brie and Apple Grilled Cheese Melt
    • Red Lentil Hummus

    Reader Interactions

    Comments

    1. Tess

      September 19, 2013 at 12:02 pm

      Amazing! Must. try. these. today!!

      Reply
      • valentina

        September 24, 2013 at 3:05 am

        🙂 Thanks, Tess.

        Reply
    2. sippitysup

      September 19, 2013 at 5:18 pm

      It's funny your folks drank the Bullshot. It was one of those cocktails that really made me raise my eyebrows when I first started this project. But it's true. It's an umami winner. GREG

      Reply
      • valentina

        September 24, 2013 at 3:06 am

        Agreed!

        Reply
    3. Coco in the Kitchen

      September 19, 2013 at 8:47 pm

      This is a very interesting and very pretty appetizer idea, V.
      On the menu for this w/end!

      PS- I sketched a new header for my blog. If you have a minute, take a look and let me know what you think. I also added a page about the elephants. Thanks! oxo

      Reply
      • valentina

        September 24, 2013 at 3:07 am

        Hope you enjoy it, Colette. I LOVE your new header AND the elephant page! 😀

        Reply
    4. Ash-foodfashionparty

      September 20, 2013 at 3:09 pm

      Fancy starters, looks so pretty and colorful.

      Reply
      • valentina

        September 24, 2013 at 3:07 am

        Thanks so much, Asha. 🙂

        Reply
    5. Deb

      September 20, 2013 at 6:15 pm

      I'm not sure what I like better the cocktail or the savory appetizer! I guess I'll have both! A marvelous post to begin a glorious weekend!

      Reply
    6. David

      September 22, 2013 at 8:29 pm

      What a beautiful appetizer! And thanks for the introduction to Greg and SippitySup! I have always been curious about his moniker but now it makes perfect sense. ~ David

      Reply
      • valentina

        September 24, 2013 at 3:12 am

        SippitySup is always a good read with such delicious flavor combinations. I think you will love it! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    My Valentine's Recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved