Sunflower Seed-Crusted Potato Bites with Herbed Cream Cheese

Here’s a unique and flavorful recipe for an appetizer combining the earthy taste of potatoes and the vibrant crunch of sunflower seeds. This dish is sure to stand out at special occasions, offering a delicious mix of textures and flavors.
Ingredients:
For the Potato Bites:
4 medium-sized potatoes (preferably waxy potatoes like Yukon Gold)
1 cup sunflower seeds (unsalted, preferably roasted)
1/4 cup breadcrumbs (optional for added crunch)
2 tbsp olive oil
Salt and pepper to taste
1 tsp smoked paprika (optional for a smoky flavor)
For the Herbed Cream Cheese Dip:
1/2 cup cream cheese (softened)
1/4 cup sour cream or Greek yogurt
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tsp garlic powder
1 tsp lemon juice
Salt and pepper to taste
Instructions:
Prepare the Potatoes:

Preheat your oven to 400°F (200°C).
Wash and peel the potatoes, then cut them into small cubes (about 1 inch in size).
Bring a pot of salted water to a boil and cook the potato cubes for about 5-7 minutes, or until slightly tender (they should still hold their shape). Drain and let them cool for a few minutes.
Coat the Potatoes:

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