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.
- 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
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 slotted spatula.
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.