For all you bourgies who have holidays parties that you are attending, or throwing yourself, I thought I would do a few posts on easy and tasty party foods to have. If you are tired of those mini cubes of cheese, and if you see one more deli meat platter you just might scream, try something simple and delicious instead.

Mini Jacketed Potatoes are adorable, perfectly diminutive lined up in an op art fashion. I don’t know why everything is more desirable shrunken into bite sizes, but it is surely the case with this hors d’oeuvres. Served at room temperature this snack offers the perfect bite of buttery starch. Jacketed potatoes are super easy to make, and require simply a few embellishments to make this appetizer into your basic bourgie fare.

I use an assortment of small, new potatoes for this dish, Yukon Golds, White Creamers, and Reds. I find the difference in flavor of each potato to be subtle, yet the skins, toasted a lovely golden brown, look beautiful lined up next to another. Roast the potatoes whole, tossed with olive oil, and salt and pepper, at 400 degrees. This can take anywhere from 40 minutes to one hour; simply pierce with a fork to test for doneness. When finished roasting, cool the potatoes until just warm to the touch.

Slice the potatoes lengthwise, placing halves on a serving platter. I topped each potato with a mixture of creme fraiche for thickness, and sour cream for tang. Then sprinkle the platter and the potatoes with finely minced green onion, a sprinkling of coarse salt, and a grinding of fresh black pepper. I opted for a traditional topping, but go ahead and get creative with smoked salmon, or blue cheese, the possibilities are endless. Simple to prepare, beautifully presented, and delightful to eat.