Crispy Potatoes with Lemon Crème Fraîche and Dill Crispy Potatoes with Lemon Crème Fraîche and Dill

Crispy Potatoes with Lemon Crème Fraîche and Dill

This creamy, fresh dish takes advantage of the colorful creamers for a presentation that’s sure to impress. Try serving as a side dish or, an appetizer at your next soirée.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Something Blue

Something Blue

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Preparation

Cover the Little potatoes with salted water in a pot and bring to a boil. Cook 10 to 15 minutes until fork tender then strain and allow to cool.

Gently 'smash' potatoes by pressing down on them with a kitchen towel or the back of a spoon to slightly flatten.

Heat the oil in a large pan over med-high heat and sear potatoes 3 to 4 minutes on both sides. Potatoes should start to crisp up on the surface.

Combine the creme fraîche, lemon juice, zest and horseradish.

Place crispy potatoes on a platter and drizzle with the creme fraîche then top with dill and season to taste.

Step 1 out of 5

Cover the Little potatoes with salted water in a pot and bring to a boil. Cook 10 to 15 minutes until fork tender then strain and allow to cool.

Step 2 out of 5

Gently 'smash' potatoes by pressing down on them with a kitchen towel or the back of a spoon to slightly flatten.

Step 3 out of 5

Heat the oil in a large pan over med-high heat and sear potatoes 3 to 4 minutes on both sides. Potatoes should start to crisp up on the surface.

Step 4 out of 5

Combine the creme fraîche, lemon juice, zest and horseradish.

Step 5 out of 5

Place crispy potatoes on a platter and drizzle with the creme fraîche then top with dill and season to taste.

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