This was another item on the passed appetizer trays at Evie's wedding. We did not use the dipping sauce for the wedding. These were served with toothpicks. The recipe as listed below makes about three dozen bites.
1-2 pounds small, fingerling potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary or thyme
1 tablespoon olive oil
Freshly ground black pepper
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary or thyme
1 tablespoon olive oil
Freshly ground black pepper
1. Preheat the oven to 400°F.
2. Wash and dry the potatoes. Cut in half, keeping the chunks roughly the same size.
3. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
4. Bake 35-45 min.
5. If using the dipping sauce, mix the ingredients listed below in a small bowl.
6. Pile the potato bites on a plate and serve alongside the dip.
Sour Cream Dipping Sauce
(We did not use the dipping sauce for the wedding. I have not tried it.)
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper, to taste
1-3 teaspoons hot sauce
Salt and pepper, to taste
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