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

15 mins
7 mins


  • Large pot


  • 1 lb Little Purely Purples™
  • 2 Tbsp olive oil
  • 1/4 cup crème fraîche
  • 1/2 lemon, juice and zest
  • 1 Tbsp horseradish
  • 2 sprigs fresh dill, coarsely chopped
  • (To taste) salt and pepper


  • Step 1

    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

    Gently 'smash' potatoes by pressing down on them with a slotted spatula.

  • Step 3

    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

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

  • Step 5

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