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Olive Tapenade Potato Bites

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If you’re looking for a hearty holiday appetizer that will please a crowd, this is it! Chef Billy Parisi tops fresh mini potatoes with a delicious Olive Tapenade made from Heinen’s olives for the perfect bite-size Hors d’oeuvre.

For the potatoes:

2 pounds baby potatoes

3 tablespoons olive oil

salt and pepper to taste

¼ cup chopped fresh dill

For the feta spread:

½ cup crème Fraiche

juice of ½ lemon

¼ cup crumbled feta cheese

For the tapenade:

1 cup Heinen’s olives

10-12 cloves of roasted garlic

1 tablespoon of capers

3 tablespoons olive oil


1. Preheat the oven to 425°.


2. Add the potatoes, olive oil and salt and pepper to a bowl and mix until combined.

3. Transfer the potatoes to a cookie sheet tray lined with parchment paper and bake at 425° for 30 minutes. Set aside.


4. Add all of the ingredients to a small bowl and mix until combined. Set aside.


5. Add all of the ingredients to a food processor and process on high speed until it becomes thick like a paste. Set aside.

To Plate:

6. Slice the ends of the potatoes to stand them up straight and then make a slice in the top.

7. Using both fingers push the slice together like a baked potato. Top off with feta spread and olive tapenade.

8. Garnish with chopped dill and serve extra toppings on the side.

Olive Tapenade Potato Bites

Olive Tapenade Potato Bites

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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