Recipe for Potato Bites

Peel the potatoes. Use a 3 cm diameter cookie cutter to cut out potato tubes. Even them out so they are the same height. With a paring knife, pierce the base of the tubes with a back-and-forth motion without cutting through the tube. Use an apple corer to hollow out the tube by twisting; when you reach the part cut by the paring knife, the core will turn, remove it.

Bring salted water to a boil and cook the tubes for 10 minutes while monitoring the cooking level. Transfer them to cold water, then place them upside down on paper towels. Melt the butter, and when it turns a hazelnut color, gently add the tubes to golden brown on all sides. Place them on paper towels this time right side up.

To finish, all that's left is to choose the filling. I used some tarama, which I placed in a piping bag to fill the warm tubes. You can refrigerate them and then fill them, for example, with truffle butter or a chorizo espuma, etc.