Potato party crackers
200 g flour (mix rye and potato flour)
1 medium potato, boiled (around 250 g)
45 g butter
2 tablespoons grapeseed oil
½ teaspoon dried thyme and savory
1 sprig fresh thyme
1 teaspoon salt
2 tablespoons parmesan
Peel and mash the potato with a fork. Add oil and mix to a smooth puree. Add the spices and parmesan and mix through. Form a soft dough by sifting flour in small portions over the mixture.
Roll out the dough with a rolling pin as thinly as possible on a sheet of baking paper. Cut out round cookies. Arrange on a baking sheet and bake at 180°C until golden brown.
Let cool on a rack. Serve the potato crackers as an appetizer, topped with avocado mousse, olive tapenade, pesto or something you like.