Halloween Party Food: Potato Beetles Recipe
Crowd-pleasing fingerling potatoes, wild rice and creme fraiche combine to create a spooky Halloween snack that looks as though it could crawl right off the platter.
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Makes 24 potatoes
24 small fingerling potatoes, preferably the purple or black varieties
1 teaspoon garlic salt
1 tablespoon extra-virgin olive oil
1/2 cup wild rice
1/2 cup cream cheese, softened to room temperature
pastry bag, fitted with a very narrow tip (You could also use a zip-top bag with a tiny hole snipped in the corner.)
1. Preheat oven to 450 degrees F. In a large bowl, toss potatoes with olive oil and garlic salt. Spread in a single layer on a foil-lined baking sheet, then roast until tender, about 25 minutes. Remove from oven and let cool.
2. Using about 10 pieces of wild rice per potato, create "legs" by sticking rice into either side of potato.
3. Fill pastry bag with cream cheese, then pipe "eyes" onto front of each potato. Pipe stripes or wavy lines to create decorative patterns.
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