Bite-size potato bars are perfect for party season

It’s party time.

From November to January, we jump through a lot of entertaining hoops.

There’s Thanksgiving, of course. But maybe you also indulge in a Friendsgiving where you gather around a less traditional table. Do you have people over for tree trimming or St. Nicholas Day? Have your ladies’ night with snacks and gift wrapping? There are eight nights of Hanukkah to celebrate, plus 12 days of Christmas — and you can round it all out with New Year’s Eve and New Year’s Day.

It’s a lot to plan — and food is the biggest part.

Your refreshments need to be fancy enough for a party and filling enough for a meal. There are allergies to consider and special diets to respect. Maybe you have a friend who is gluten-free. Maybe your sister is a vegetarian. That means options and that can be complicated. Then there’s the entertainment factor. Party food should be fun.

What can fill this bill? A bar. No, not alcohol. This calls for the interactive fun of a potato bar.

Potatoes are cheap and great at feeding a crowd. You can start with baby potatoes, oiled up and tossed on a sheet pan to bake until tender before slicing in half. Maybe you want to use nice big baking potatoes cut into thick rounds before being seasoned, greased and roasted golden brown.

But don’t stop there. The frozen aisle can be a tasty shortcut. Hash brown patties, waffle fries, small latkes or even thawed tater tots smashed into buttered mini muffin tins to create little potato crusts are all options. Sweet potatoes are another fun twist.

Then what? Now it’s time to assemble your toppings. Anything you might put on french fries or a baked potato can be a good place to start. Think chili, cheeses, sour cream, bacon, sauteed peppers, chopped green onions and ranch dressing.

But don’t stop there. Break down fun party food recipes into their component parts. Warm some pizza sauce and put out mini pepperoni and shredded mozzarella for pizza potatoes. Nachos are an easy reach with queso, salsa and pickled jalapeno.

Don’t neglect a hearty offering — and consider pre-assembling a few to show guests the ropes. Pulled pork and a creamy coleslaw make a great southern barbecue spud — or try some pastrami or corned beef and tomato with a vinegary slaw for a uniquely Pittsburgh tater. Turkey, ham and cheese with a drizzle of pepper jelly gives a Monte Cristo sandwich moment perfect for brunch while some fried chicken and a drizzle of honey and hot sauce brings Nashville heat.

The best thing about a bar presentation is it’s the perfect opportunity to mix and match. Don’t have a set of 12 identical serving bowls for various toppings? No one expects that! This is where you can be as creative and eclectic as your ingredients.

Put chili or barbecued meat in a crock pot to stay warm. Fill mismatched bowls and small plates with cheeses and veggies. Use tea cups or small glasses for sauces with spoons for drizzling. If you have a chafing dish for your potatoes, use it! Otherwise serve them on a cutting board or platter in batches, with fresh ones regularly coming out of the oven.

A potato bar is the perfect bridge between a cocktail-party small bite and a hearty appetizer that can easily be a whole meal with the added bonus of being a fun way to try different flavors. It’s warm, comforting and festive — just right for a season of holiday get-togethers.