Potato Crostini With Smoked Salmon

Slice potatoes into 1/2-inch thick rounds.

In a large bowl, combine olive oil, salt, pepper, thyme and rosemary. Add potatoes and toss with olive oil mixture until evenly coated.

Arrange potatoes in a single layer on parchment-lined baking sheets. Roast in a 400 degrees F oven for 40 to 45 minutes or until cooked, browned and crispy. Turn potatoes halfway through cooking time.

For Topping: In a small bowl, combine sour cream, horseradish, pepper and half the chives. Taste and adjust seasonings if necessary.

Smear some topping on each potato. Fold a slice of smoked salmon on top and garnish with remaining chives. Serve warm or at room temperature.

NOTE: Instead of smoked salmon, you could also use thinly sliced rare roast beef or prosciutto. Or use thick designer potato chips in place of roasted potatoes. Serve in flat baskets on a bed of herbs.

Recipe Source: Bonnie Stern's "Essentials of Home Cooking"