Roasted Rosemary & Butternut Potato Bites
Recipe Created by Raquel DeHoyos/Boastful Food LLC December 2017
  1. Preheat oven to 400˚ F.
  2. Cut potatoes in half crosswise and use a small 1/2 tsp to scoop out the centers. Try to leave a small rim around the center and not scoop too deep and poke through the bottoms. Place potato center scraps into a small sauce pan. In a large mixing bowl, toss halved potatoes with 2 tbsp. of olive oil, 1 tsp salt, 1/4 tsp pepper and 1 large clove of minced garlic. Spread cut-side down onto a foil-lined baking sheet. Bake on the middle rack of the oven for 25 minutes or until you can easily pierce through the thickest part with a paring knife. Allow to cool slightly before handling. When cool, trim off a thin layer from the bottom so the potato will lay flat.
  3. Peel and deseed a small butternut squash and measure out 1 1/4 cups and add to the saucepan with the potato scraps. Add enough water to cover, place a lid on the pot and bring to a boil over medium heat. Once boiling, turn down to a simmer and cook until tender, about 10-13 minutes.
  4. When potato and butternut mixture is cooked, drain and return to the pot along with butter, rosemary, remaining 1 tsp. salt, Parmesan and remaining black pepper.
  5. Whisk until all is well incorporated and adjust seasoning if necessary. (If you’d like the filling creamier, you can blend in a food processor).
  6. Preheat broiler.
  7. Fill potatoes with 1/2-1 tsp. of the filling. Sprinkle with a generous amount of panko bread crumbs and place on the top rack of the oven under the broiler until lightly golden, turning the pan to evenly brown, about 4 minutes. Garnish with a small sprig of rosemary and allow to cool slightly before serving.