I love baked potatoes. Or rather, I love smothering sour cream, chives, cheese, etc. all over them. Recently I bought these baby potatoes and came up with a twist on this old classic for an appetizer/finger food that actually makes the potato the real star of the dish. The ingredients and recipe are incredibly simple, but the pan fying of the potatoes in bite-size peices makes it extremely memorable – as any properly cooked potato should be.
What you’ll need:
- 2 pounds of baby potatoes, washed (not peeled)
- 1 teaspoon chili powder (optional)
- 2 tablespoons of canola or vegetable oil (or any oil that can sustain high heats)
- salt and pepper to taste
Sour Cream Dip
- 8 ounces of sour cream
- 1 clove garlic, crushed and minced
- 1/8 cup of chopped fresh cilantro/coriander
- 1/4 cup of grated carrots (optional)
(note: I would have used chives instead of/in addition to cilantro and carrots if I had it on hand)
- Rinse and wash baby potatoes throughougly. You can use a sponge to take out dirt form deeper, hard to reach crevices.
- Add oil onto a large heated non-stick skillet or pot on medium-high heat. Once oil is hot (oil should just begin to smoke) add washed potatoes and salt and pepper to taste.
- Shake the pan frequently, every 3-4 minutes to brown and charr all potatoes evenly. Remove potatoes after 30-35 minutes, or after they are completely softened when punctured by a fork. Remove from stove and place in serving dish to cool before serving.
- To make dip, mix garlic, cilantro, carrots, sour cream, salt and pepper together in a bowl. Best prepared a few hours in advance for garlic to completely infuse into the dip.
- Serve potatoes warm or at room temperature with dip. I also served sliced bell peppers and chips alongside the dip which also were eaten, but long after all the potatoes were gone…
Final note: Next time I will try serving the potatoes warmer (I served them room temperature, which was great) topped with shredded cheese to get the full “baked potato” effect :).