In honor of Saint Patrick’s day, and inspired by my aunt Isabella, I came up with these bit-sized potato patties. They may look a tad ordinary, but they are anything but– the crispy potato, truffle oil, and chives make them almost addictive actually. If you’re having a party this Thursday, or just staying in and avoiding the crowds like me, they make a great appetizer or side dish. And, come to think of it, I’m sure they would accompany a green beer quite nicely.
At the grocery store pick out the smallest little fingerling spuds you can. After steaming them, put them in the refrigerator to chill. Then, flatten them with a meat tenderizer (or something along those lines), spread them out on a baking sheet, drizzle with olive oil and sea salt, and bake at 450 degrees. Flip them once, let them get crispy and then take them out of the oven.
Once you are ready to eat, place the potatoes on a serving platter, top with a dollop of sour cream, and a sprinkle of chopped chives. Lastly, and this I think is what makes them so magical, put a drop of truffle oil on each one.