Crispy purple potato bites with chèvre cream, green apple, and chives

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking sheet with parchment paper.

2. 2

   Place the purple potato rounds in a bowl and toss them with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, the black pepper, and garlic powder until evenly coated.

3. 3

   Arrange the potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes at 220 °C / 425 °F, flipping halfway through, until tender inside and golden and crisp around the edges. Let them cool for 5 minutes.

4. 4

   While the potatoes roast, make the cream by mixing the soft goat cheese, Greek yogurt, lemon zest, lemon juice, 7 ml (1/2 tbsp) olive oil, and 1 g (1/4 tsp) salt until smooth and spreadable.

5. 5

   In another small bowl, combine the diced green apple with the honey and half of the chopped chives for shine and freshness.

6. 6

   When the potato rounds are warm, add about 1 teaspoon of goat cheese cream on top of each one.

7. 7

   Top each bite with a little of the dressed green apple and finish with the remaining chives over the top.

8. 8

   Serve immediately, warm or at room temperature, with an extra pinch of black pepper if desired.