12 fingerling potatoes (about 1 pound)
1½ tablespoons extra-virgin olive oil
4 ounces thinly sliced smoked salmon
½ cup crème fraîche or sour cream
1 tablespoon capers
1. Slice potatoes in half lengthwise, toss in olive oil, and place on a baking sheet. Bake at 425° for 20 minutes or until golden brown and tender. Let cool.
2. Arrange pieces of smoked salmon on potatoes; top each with a dollop of crème fraîche and capers. Makes 2 dozen.
Hosting Help: Have extra plates and napkins on hand for guests who want seconds, and allow space on tables for partiers to set down used glasses and dishes.