Demo: Roasted Fingerling Potatoes with Horseradish Dill Dipping Sauce
Today’s easy and delicious recipe made use of wonderful new potatoes from Jericho Settler’s Farm and Pete’s Greens. I used a combination of Santina Gold, Purple Viking and New Red Norland potatoes. The potatoes are pulled right up out of the earth, rinsed and shipped off to us in a matter of a day or two and are not sorted into uniform shapes or sizes as more conventionally sourced produce might be. Cut some of the larger potatoes into chunks and leave smaller potatoes whole. This makes for an eclectic and beautiful presentation with all of the different colors and shapes. Toss the potatoes with olive oil, give them a good sprinkle of salt and roast in a single layer on a baking sheet. I found that about 2 pounds of potatoes fill up a large baking sheet. Be sure to shuffle them around a few times during the 30-40 minute roast for even doneness. Potatoes are ready when easily pierced with a knife and the outsides are crispy and golden. Meanwhile, make the dipping sauce. Sour cream is definitely a great choice but if you are interested in cutting calories, Greek yogurt is the way to go. You could also mix them together, half and half. Add a couple of tablespoons of a zesty prepared horseradish and as much minced fresh dill as you like, along with salt to taste. Stir well and let sit awhile for the flavors to combine. When the potatoes are done, place them on a platter with the bowl of dipping sauce- and if you have a crowd waiting, some toothpicks for serving. These potatoes will disappear quickly!