Deviled Potatoes

At pretty much every party you go to, you’re bound to see a platter of deviled eggs. They’ve been a classic appetizer for decades after all. We took some inspiration from that classic and went for an appetizer with a little more of a comfort food spin – Deviled Potatoes! They’re a unique and modern take on a timeless app and they’re packed with flavor.

They’re a simple appetizer to whip up. You just bake some baby potatoes and once they’re tender (and cool to the touch), you cut them in half and carefully scoop out the insides. You mix the potatoes with sour cream, mustard, parsley, dill, lemon zest, and capers before piping or spooning the mixture back into the potato skins. See? Easy.

The nice thing is you can play around with the filling ingredients to find one you like: chives, a little bit of cheese… you name it. You could even serve a few different options on the same tray! These are an all-around crowd pleaser and a fun update on an appetizer we all know and love. Enjoy!

INGREDIENTS

1 pound (about 15) baby red potatoes
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided
1/2 cup sour cream
2 tablespoons brined capers, drained and rinsed
2 teaspoons fresh parsley, chopped
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