TIP OF THE DAY: Roasted Baby Potatoes With Dipping Sauce
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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. |
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RECIPE: Roasted Mini Potatoes With Dipping Sauce Ingredients For 4-6 First Courses Or Sides For The Potato Bites |
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For the Skinny Come Back Sauce
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Preparation
1. PREHEAT the oven 400°F. Scrub potatoes and dry thoroughly. Cut into 2-inch chunks if they are not bite-size or leave whole if they are small. 2. ADD potatoes to a bowl and coat with the oil; toss to coat all sides. Pour onto a baking sheet and spread potatoes out so they are not touching. Sprinkle the salt evenly over potatoes. Roast for 20 to 25 minutes, or until fork tender. 3. MAKE the Skinny Comeback Sauce: Combine ingredients in a medium bowl and whisk together until well combined. Pour the sauce into an airtight container and refrigerate until ready to serve. The sauce can be made a day ahead and will keep for 2 weeks in the refrigerator. 4. PLACE the sauce into a dipping bowl or individual ramekins and serve. We serve the sauce at the same temperature as the potatoes: room temperature or warmed for 15 seconds in the microwave.
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