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Potato Rounds




Source of Recipe


millstone






List of Ingredients



• 2 cups kalamata olives, pitted
  
• 1/4 cup capers, drained and rinsed
  
• 4 cloves garlic, finely minced
  
• 1/4 cup extra-virgin olive oil
  
• 1 lb red potatoes, peeled and halved
  
• 1 1/2 cups sour cream
  






Instructions



1. To make tapenade, place olives, capers, and garlic in food processor and pulse to combine. Pouring olive oil through feed tube, continue pulsing until mixture becomes well combined but still coarse. Makes about 2 1/2 cups.
   
2. To make potato rounds, bring potatoes to a boil in a pot of salted water. Cook until potatoes can be pierced with a fork. Remove from heat, rinse with cool water and slice into 1/4" thick rounds.
   
3. To assemble, place a dollop of sour cream on each potato round and top with about 1 tsp tapenade.
   






Final Comments


Makes about 30 pieces