Mini Kumpir Party Bites

Method

1. Preheat the oven to 200 °C. Wash and dry the baby potatoes, toss them in a bowl with the olive oil and coarse salt, and spread them out on a baking tray lined with baking paper.

   Add in this stepBaby potatoes (4–5 cm across) 10Olive oil 2 tspCoarse salt ½ tsp

   oven

2. Roast for 30 min, until the skins are slightly wrinkled and a skewer slides easily into the centre.

3. Leave to cool for 5 min, until you can handle them. Slice a thin piece off the bottom of each potato so it stands up, then cut off the top quarter like a lid. Scoop out the inside with a small teaspoon, leaving a 5 mm wall, to make little potato cups. Add the lids to the scooped-out flesh.

4. While the flesh (and lids) are still warm, mash them with the butter, salt and part of the cheese until stretchy. Spoon or pipe the filling back into the potato cups, heaping it up.

   Add in this stepButter, softened 20 gSalt 1 pinchKaşar cheese (or low-moisture mozzarella), grated 48 g

5. Top with the rest of the cheese, turn the oven up to 220 °C and bake for 6 min, until the cheese is bubbling and golden in spots.

   Add in this stepKaşar cheese (or low-moisture mozzarella), grated 32 g

   oven

6. While they bake, finely dice the gherkins and olives to 5 mm and mix with the sweetcorn and parsley to make the kumpir relish.

   Add in this stepSweetcorn (tinned, drained) 40 gPickled gherkins 30 gPitted green olives 20 gFlat-leaf parsley, chopped 2 tbsp

7. Mix the mayonnaise and ketchup into a pink sauce. Dot a little on each hot bite, add a spoonful of relish, sprinkle with pul biber, push in a cocktail stick and serve warm.

   Add in this stepMayonnaise 2 tbspKetchup 1 tbspPul biber (Turkish chilli flakes) 1 pinch