Post by chief_cook2 on Apr 18, 2003 18:29:06 GMT -6
8 - 10 baby red potatoes, scrubbed (but not peeled)
3 Tablespoons olive oil
2 teaspoons curry powder
1 teaspoon salt
--------------------------------------------------------------------------------
Sour Cream-Chive Dip
3 ounces cream cheese, room temperature
¾ cup sour cream
2 Tablespoons fresh chives, minced
1 Tablespoon fresh lemon juice
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon cayenne pepper
--------------------------------------------------------------------------------
Everyone loves potatoes. This recipe puts a delicious new twist on the ol’ spud. These roasted potatoes are crisp, loaded with curry heat, and served with a cooling chive-sour-cream dip.
Preheat the oven to 400°. Cut each potato in half lengthwise, then cut each half lengthwise (into 4 wedges). Combine the oil, curry powder and salt in a medium bowl. Add the potatoes and toss until evenly coated.
Place the potatoes in a single layer on a baking sheet. Roast for 15 minutes, remove from oven and turn the potatoes. Bake for another 15 – 20 minutes, until golden and tender.
In the meantime, place the cream cheese and sour cream in a food processor; pulse until combined. Add the chives, lemon juice, garlic, salt and pepper; pulse until combined. Taste for additional seasonings, place in a bowl, and set aside.
Transfer the potatoes to a dish, and place the dip in the center.
Preparation Time: 7 minutes
Baking Time: 30 minutes
Serves: 3 - 4