(57 votes, average: 3.70 out of 5)
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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.
Ingredients
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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.