Mini Baked Potato Canapes With Two Dips
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 lbs new potatoes
- 1⁄4 cup virgin olive oil
- salt, flakes
-
For the first dip
- 1 cup creme fraiche
- 2 limes, juice and zest of
- 1 tablespoon hot smoked paprika
- salt & freshly ground black pepper
-
For the second dip
- 1 small onion
- 3 garlic cloves, crushed
- 1⁄2 red chile, chopped finely
- 2 ounces dark brown sugar
- 1 1⁄4 cups tomato ketchup
- 1⁄4 cup dark soy sauce
- 1 teaspoon fennel seed, crushed
- olive oil
directions
- Preheat oven to 375°F
- Wash and drain the potatoes and place in a bowl. Drizzle with a little olive oil and sprinkle with salt flakes.
- Wrap potatoes in pieces of foil and place on a baking sheet. Bake for approximatley 45 minutes. Whilst the potatoes cook prepare the dips.
-
Make dip one:
- Mix together the lime juice, zest and paprika. Pour in the créme frâiche and stir adding a little seasoning. Serve in a bowl alongside the baked potatoes.
-
Make dip two:
- Fry the onion and garlic in olive oil with the chili, fennel seeds and brown sugar.
- Add the soy sauce and ketchup and season with salt and pepper.
- Bring to the boil and simmer for a few minutes to infuse the flavours.
- Serve in a bowl alongside the baked potatoes.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)