Potato-Pickled Tomato Bites
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
Servings: 12
Calories: 50kcal
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!
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 51mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.4mg