These Arctic Char Potato Bites are sure to get some attention at your next get-together. Tasty, healthy, and fun. Now that’s a good combo!
Here’s an appetizer idea that is as equally suited for a December fireside gathering as it is for a warm summer’s day. Whether you are going for cozy or bright, all that is needed is family and friends.
So stop wondering what to make for that next party, and give these arctic char potato bites a try. (And in case you want to test them first, they make a pretty good lunch too, just saying!)
Have you ever had arctic char? It’s similar in appearance and taste to salmon and trout. While the wild season is short, you can get farmed arctic char year round. And as far as farmed fish goes, it’s actually one of the best choices out there for the environment.*
If you don’t have arctic char at your local store or fish market, you can sub wild salmon. Like salmon, arctic char is a good source of heart and brain healthy omega-3 fatty acids. It’s also low in mercury.
Fun fact: Did you know that at the sushi bar arctic char is known as iwana?
And let’s not forget about the humble potato. One of my favorite foods. Packed with healthy carbohydrates, vitamin C, and potassium, it’s healthier than you think–like with most starchy foods, the key is just keeping the portion size in check!
These arctic char potato bites are a fun appetizer any time of year. Click To Tweet
Pops of Color and Flavor
Add flavorful pops of color in the form of blackberries and arugula and you have yourself a beautiful arctic char potato bite!
Have your kids help assemble this appetizer, they will be more likely to try it. Of course, if you are in stressed-getting-ready-for-party-mode, this may not be the best time. Instead, just make a few variations. If you know your kids love potatoes, make some extra and leave them plain. If your kids are good with fish, add just fish to a few. And maybe leave a small bowl of blackberries on the side. You get the idea.
Arctic Char on Baked Potato Slices
- 3/4 pounds small potatoes, washed and scrubbed, and cut into ¼-inch slices
- 2 + 2 teaspoons EVOO or avocado oil
- 1/4 + 1/2 teaspoon salt
- 1-2 garlic cloves minced
- 1 1/2 cups blackberries
- Preheat oven to 400 degrees F.
- Place potato slices onto a sheet pan that has been lined with parchment paper or a non-stick baking mat. Brush or drizzle the potatoes with 2 teaspoons oil. Sprinkle with ¼ teaspoon salt.
- Drizzle the other 2 teaspoons of oil onto the bottom of a glass or ceramic baking dish. Place fish in the pan and season with ½ teaspoon salt and the minced garlic.
- Bake both in the oven at the same time. Both will be ready in about 10-15 minutes.
- Let cool a little and then place an arugula leaf onto each potato. Then top each with a little piece of fish--use a fork to break apart. Finally, top each with a blackberry half and serve! (You can serve warm or cold).
More Recipe Ideas
Want more fish and potato ideas? Check out these other great recipes:
- Refueling with Smoked Salmon Stuffed Hasselback Potatoes
- Kid-Approved Cod Cakes
- Smoked Salmon and Avocado Cucumber Apps
- Simple Pan-Seared Salmon