Crispy Potatoes with Lemon Crème Fraîche and Dill

Crispy Potatoes with Lemon Crème Fraîche and Dill

Purely Purple

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.


Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

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

Purely Purple

Purely Purple

Where To Buy


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.

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