Crushed Crisped New Potatoes with Sour Cream & Dill

Name: Crushed Crisped New Potatoes with Sour Cream & Dill
Yield: Serves 4–6
Ingredients: juice of ½ a lemon; 2 tablespoons chopped cornichons; 1 tablespoon chopped red or green chillies; 1 teaspoon Dijon mustard; 2 spring onions (scallions), finely sliced; handful of dill fronds; olive oil, for basting; 1 kg (2 lb 4 oz) new potatoes; salt and pepper; 200 g (7 oz/scant 1 cup) plant yoghurt or sour cream; 1 tablespoon chopped chives; 20 g (¾ oz) dill fronds

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

I am a huge potato fan, and these little nuggets of goodness are one of my favourite ways of eating them. So crispy and dolloped with a salty fresh sour cream and dill and chive topping, this is a marriage made in heaven.

Ingredients

1 kg (2 lb 4 oz) new potatoes
olive oil, for basting

Dinner
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C 350°F/gas 4).

Cook the new potatoes in a large saucepan of boiling water for 15–20 minutes, until soft, then drain well and allow to cool a little.

Line a large baking tray (pan) with baking parchment and drizzle with a thin layer of olive oil.