Wednesday, 13 August 2014

In the Kitchen: Purple Potatoes with Zesty Dip

I love making my own dips and spreads. There are endless combinations to suit your taste buds. Plus simple recipes like this one are free of harmful preservatives and dyes. I made crispy fingerling purple and gold potatoes with this zesty dip. They go perfectly together. Crispy baked veggies such as cauliflower or peppers would go great with this bold dip as well. I hope you enjoy this simple dip and feel inspired to try all kinds of combinations.

What you need
1 tsp Ancho Chili Powder
1/2 tsp Garlic Powder
Sea Salt to taste
1 tbsp Sweet Smoked Spanish Paprika
1 1/2 cups Sour Cream
2 lbs. of fingerling potatoes (I used gold and purple fingerling potatoes)
3 tbsp olive oil (I used Rosemary Infused Olive Oil)

  1. Preheat oven to 400 degrees. Meanwhile clean potatoes and slice in half long wise. 
  2. Coat potatoes with olive oil and sprinkle with sea salt.
  3. Place potatoes on a cookie sheet and bake for 45 minutes or until crispy and browned a bit.
  4. While potatoes bake combine all spices and sour cream in a small bowl and stir well. Chill in the fridge while potatoes bake.
  5. Enjoy potatoes with this smoky and zesty dip!

From the Harvest Table,

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