Spud & Root

Recipe · Appetizer

Potato Bites with Brie & Olive Tapenade

Roasted red potato rounds stand in for crackers. Each one gets a slice of brie, a heap of olive tapenade and a splash of vinegar. Party food, in 35 minutes.

  • Prep10 min
  • Cook25 min
  • Ready in35 min
  • Serves6
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Made with Spud & Root Red Potatoes
A hand sprinkling parsley over a platter of roasted red potato rounds, each topped with a slice of brie and a heap of green and kalamata olive tapenade.
Watch it come together

Roast. Stir. Heap. Party.

See how thin the rounds go, what goes in the tapenade, and how big a heaping spoonful really is. Then scroll down and cook along.

  1. Roast Oil, salt, pepper, into the oven.
  2. Stir Two kinds of olive, one bowl.
  3. Heap Brie, tapenade, a splash of vinegar.
The recipe

Let's make a party.

Ready in 35 minutes.

  1. PrepSlice & season
  2. BakeTapenade meanwhile, then top

Eat

Your bites

One potato, big plans

  1. Heat the oven and slice

    Heat the oven to 375°F.

    Cut the potatoes into ¼-inch rounds.

    A knife slicing a red potato into thin rounds on a wooden cutting board.
    Thin, even rounds.

  2. Oil and season

    Put the potatoes on a rimmed baking sheet with 2 tablespoons of the oil, the salt and the pepper. Toss until they’re coated.

    Spread them out in an even layer.

    Olive oil being poured over raw red potato rounds laid out on a lined red baking sheet.
    Oil on, then toss.
    Tongs turning oiled and peppered red potato rounds on a lined red baking sheet.
    Tongs make it easy.

  3. Bake

    Bake until tender and light golden-brown, about 20 to 25 minutes.

    Flip them halfway through.

    A metal spatula turning over a red potato round on a lined baking sheet.
    Halfway: flip.

  4. Make the tapenade

    While the potatoes bake, put the Castelvetrano and kalamata olives in a small bowl. Add the rest of the oil, the parsley, vinegar, capers, anchovy and garlic, and stir it all together.

    Season with salt and pepper.

    A spoon stirring chopped green and kalamata olives with parsley in a white bowl.
    Green, purple, stir.

  5. Top them

    Top each potato round with 1 slice of brie and a heaping tablespoon of tapenade.

    A hand laying a slice of brie on each baked red potato round on a white platter.
    One slice of brie each.
    Practice round: six guests, one tray
    Heaping, not toppling

    A heaping tablespoon, not a level one. Not a landslide either: every bite has to hold together when a guest picks it up. Tap a round to add the brie, then press and hold it to spoon on the tapenade.

    Take the potatoes out of the oven, then top all six.

  6. Drizzle, garnish, serve

    Drizzle with a little more vinegar, if you like, and scatter over some more parsley.

    Serve and enjoy.

    How much is a heaping spoonful? Practice in step 5 ↑

    Vinegar being poured from a small glass jug over potato rounds topped with brie and olive tapenade.
    A splash. Not a flood.
    A hand scattering parsley over a platter of potato rounds topped with brie and olive tapenade.
    Then a little parsley.
A hand lifting one potato bite, topped with brie and olive tapenade, off the platter.

Made for Potatoes... Everything else is Gravy!

Start with a good potato.

This one calls for our Red potatoes. Grab a bag, and bring these to the next party.

Red PotatoesThe potato in this recipe. 5 lb bag. All four potatoesGold, Red, Russet and White. Next up: Mashed PotatoesRusset mash with white miso butter. 25 minutes.

Step 1 of 6

Ingredients