Makes
12
Prep Time
20 minutes
Cooking Time
25 minutes
Ingredients
- 900g packet frozen Birds Eye Golden Crunch Potato Gems
- 200g punnet mini roma tomatoes, finely diced
- ⅓ cup tomato chutney
- 1 tablespoon chopped fresh parsley, plus extra, for garnish
- 60g crumbled fetta
- Freshly ground black pepper, to taste
Method
STEP 1Fill a 12 hole muffin pan with frozen Birds Eye Potato Gems (approximately 6 gems per muffin). Cook in a preheated oven at 220°C for 15 minutes.
STEP 2
Meanwhile, combine tomatoes, chutney and parsley in a bowl.
STEP 3
Using the back of a spoon, carefully press the softened gems into a 'cup' shape. Return to oven and cook for a further 15-20 minutes or until gems are golden and crispy.
STEP 4
Spoon tomato salsa into gem cups and top with fetta. Garnish with extra parsley and black pepper.
Tips
Serve with crispy short cut bacon and smashed avocado on the side, if desired.