mini jacket potatoes with crème fraîche and chives

These gluten-free little canapés are a delightful addition to any party. They are quick and easy to prepare, can be roasted in advance and kept warm until ready to serve. Make sure to use the very tiny potatoes; they will be easier for your guests to eat.

                                                           mini jacket potatoes
                                                  with crème fraîche and chives
                                                                 adapted from
                                                            gluten-free holiday
                                                                 Hannah Miles

Ingredients
3 small new potatoes
1 1/4 cup crème fraîche
1 teaspoon Dijon mustard
2 tablespoons finely
   snipped chives, plus
   extra to garnish
salt and freshly ground
   black pepper

Preheat the oven to 375 degrees F.

Place the potatoes in the roasting pan and bake in the oven for 30 - 40 minutes, until the potatoes are cooked through. To check that they are cooked, insert a knife into one of the large potatoes to check that it is soft inside. Remove from the oven and leave to cool slightly. Keep warm until you are ready to serve. 

Place the crème fraîche, mustard and chives in a bowl, and whisk together lightly. Season to taste with salt and pepper. If you are making this in advance, place it in the refrigerator until you are ready to serve. 

When you are ready to serve, cut a cross in the top of each warm potato,  and place them on a serving dish. Place a little of the crème fraîche mixture on top of each potato, and sprinkle with extra chopped chto garnish. Serve immediately. 

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