These rosemary potato stars with lemon mayonnaise makes an easy, but pretty, spoon canape – perfect for parties. I’ve decorated them with edible borage flowers to make them extra special.
When is the last time you made canapes at home? Doesn’t it sound so civilised, so retro? I’m sure my friends would fall on the floor if they came over for drinks and I served canapes. So, I’m on a one-woman mission to bring them back. See, these little beauties in the picture above are just sooooo easy to make, but they look pretty special. Spoon canapes are a bit of a trend at the moment, so I’ve thoroughly embraced it as a way to show off my vintage spoon collection.
Heinz asked me to create a dish on a spoon (does that make sense?!) using their new Seriously Good Mayonnaise, and I jumped at the chance. The new mayo is really nice, thick and creamy.
Chips aren’t exactly an exciting prospect for a party, but if you cut them into stars, they’re far more fun. I’d even go so far as elegant. I’ve roasted them with rosemary, then served them on spoons with a quick lemon mayo. The floral decorations are pretty, aren’t they? I’ve used borage flowers that I’ve been growing in my garden. I’m a dreadful gardener, so I’m so pleased that I now have a huge plant of these gorgeous edible flowers growing.
- Makes 10-12 canapes
- 1 large potato
- 1 tablespoon olive oil
- 1 teaspoon chopped rosemary leaves (plus extra to decorate)
- ¼ teaspoon sea salt
- 50g (¼ cup) mayonnaise
- ½ teaspoon lemon juice
- ½ teaspoon lemon zest (plus extra to decorate)
- To serve:
- Edible flowers (optional, I used borage)
- Preheat oven to 200C/400F.
- Peel the potatoes and slice them approx 1cm thick. Using a small cookie cutter, cut into desired shapes. Add the potato shapes a large pan of boiling water and cook for 3-4 minutes, then drain.
- Lightly coat the potatoes in oil and place them onto a baking tray. Sprinkle with the rosemary and salt then cook in the hot oven for 25 minutes, flipping them over halfway through, or until golden.
- For the lemon mayonnaise, mix the mayonnaise, lemon juice and lemon zest in a bowl. Keep in the fridge until ready to use.
- Add the lemon mayonnaise to a piping bag and pipe onto teaspoons to serve, nestle in a potato star and sprinkle lightly with chopped rosemary and lemon zest and a borage flower (optional)
You’ll have excess potato after cutting out the shapes, but there’s no need to waste it. You can boil them up to make mash, or roast them alongside the shapes, as wonky chips.
Heinz have a competition to celebrate the launch of its Seriously Good Mayonnaise. All you have to do is create a dish using Heinz [Seriously] Good Mayonnaise. Each recipe will be judged on one single spoon serving that looks and tastes delicious. Do you have what it takes?
Submit a link to your recipe via social media using #heinzseriouslygood. Points will be awarded for the recipe, ingredients used, method and presentation of the spoon serving. Shortlisted entrants will then be invited to prepare their spoonfuls in one of two live judging events taking place in September before one national winner is crowned in October. Get more information at their website: seriously good spoonfuls.
Keep up with the competition on Twitter, Instagram and Facebook using the hashtag #HeinzSeriouslyGood.
Here’s some inspiration:
Potato Canapes with Bacon and Asparagus by Elizabeth’s Kitchen Diary
Rainbow Devilled Quail’s Eggs by FoodieQuine
Crispy Fish Balls with Easy Tartare Sauce by The Hedgecombers
Micro Quail Egg and Smoked Ham Danish Open Sandwich by FabFood4All
Disclosure: This recipe for Rosemary Potato Stars with Lemon Mayonnaise is a commissioned post. Thanks for supporting the brands that make it possible for me to write Veggie Desserts – Healthy Food and Lifestyle, bake vegetable cake, and mess up my kitchen.