Potato lovers: This recipe’s for you. Photo
Many people enjoy chips and dip, pretzels and dip, raw vegetables and dip. But how about roasted potatoes and dip?
This recipe, from PotatoGoodness.com, can be enjoyed as a first course, a side, a snack, or with a casual beer or glass of wine. Mini potatoes—meaning any variety that consists of one or two bites, like fingerlings—are roasted, then served with a ramekin of dip.
If you can’t find miniature potatoes, use the smallest you can find and cut them in half prior to roasting. Leave the skins on.
You can use just about anything for the dip (one Nibbler here would be just as happy dipping the potatoes into melted butter, as with lobster). There’s a list of options below, as well as a “skinny sauce” from Potato Goodness, the recipe site from the U.S. Potato Board. If it works for you, serve more than one type of dip.