GARLIC POTATO BITES

Deviled Potato Bites 

Ingredients:

10-15 small potatoes

1 tbsp lemon juice

2 tbsp tahini

1/2 tsp paprika

1 tsp turmeric

1 tsp maple syrup

1 garlic clove, finely minced

1-3 tbsp unsweetened almond milk or light coconut milk, as needed

sea salt, to taste

black pepper, to taste

For topping:

1 tsp paprika

Small handful of chives

1 tsp black himalayan salt (optional)

Directions:

Preheat oven to 350F. Line a baking sheet with parchment paper.

Cut the potatoes in half and place them on the baking sheet, cut side up. Sprinkle with sea salt and black pepper. Roast in the oven for 45-50 minutes, until cooked through.

Remove the potatoes from the oven and let cool for 10-15 minutes, until cool enough to handle. Using a teaspoon or melon-baller, scoop out the inside of the potatoes, leaving some space at the sides. 

Place the scooped-out potato in a bowl and add the lemon juice, garlic, tahini, turmeric, paprika, maple syrup, salt and pepper. Mash until smooth and add a bit of almond milk if needed. 

Place the mixture in a piping bag fitted with a star nozzle and pipe into the potato boats. Garnish with paprika, chives and black salt (if using). Serve immediately. 

Makes 20-30 bites