Pan-Roasted Baby “Baked” Potatoes and Sour Cream Dip

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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:

Baby Potatoes

  1. 2 pounds of baby potatoes, washed (not peeled)
  2. 1 teaspoon chili powder (optional)
  3. 2 tablespoons of canola or vegetable oil (or any oil that can sustain high heats)
  4. salt and pepper to taste

Sour Cream Dip

  1. 8 ounces of sour cream
  2. 1 clove garlic, crushed and minced
  3. 1/8 cup of chopped fresh cilantro/coriander
  4. 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)

Directions:

  • Rinse and wash baby potatoes throughougly.  You can use a sponge to take out dirt form deeper, hard to reach crevices.

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  • 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.

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  • 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…

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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 :).

2 thoughts on “Pan-Roasted Baby “Baked” Potatoes and Sour Cream Dip

  1. Lovin’ the Food Porn. Your technique is really coming along. Just ate – getting hungry again. Well done.

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