Make it! The perfect combination of crisp and creamy. This potato and dip combination is a great one to serve as a little snack food, a side dish or great to bring to a cook out! It's all about the dip.
I've had a bit of a busy and successful week in the kitchen which has left me heading into the weekend feeling positive. I love when I make things that actually turn out well enough to create recipes to share with you all. Because, trust me when I say, there are fails. And I mean epic fails. Thankfully for me this week, it just didn't fall into that category.
Sometimes I have this vision in my head of something I want to make. Because I either saw it on the cover of a glossy magazine, a clip on TV, Pinterest, a dream I had and on and on it goes. But there are times when I desperately want to make something and put it into action. I source the ingredients, set up for the photography, get my little notebook ready and then I get cracking.
In these moments, I go in feeling 100% certain that's it's going to be a winning dish. Sometimes, yes. Sometimes, no. Not only no but NO way ever! It can become frustrating and disinhearting. Can be a bit daunting when you realize all that work was for nothing. Well not quite nothing because we eat all the fails....haha. But there are more wins than losses and that's pretty good.
Then of course, there are the days when I made something new on a whim for dinner and it's delicious. Usually in these cases, I'm up against no light for photography. Then I have to wait another day for the almighty light to recreate and take the photos. Guess what? That just about never ever happens. Like ever.
So this week, everything aligned. I got good food, good light and can share all that I managed in the kitchen. Sometimes you just got to cook dinner at 9:00 am if you want photos for the blog...haha! Now I just need the time to sit and write.
Today, I'm kicking off with this fantastic potato and dip recipe. Well, to be honest it's as easy as it looks and the prep time was hardly anything. And so tasty! The dip was excellent and I already can't wait to make it again. Which might even be today.
Believe it or not, these potatoes were great hot and at room temperature. I would happily serve them alongside a bbq at room temperature if I wanted to prepare them in advance to save on time. And who doesn't love food done in advance? Just something to keep in mind if you are planning an event and wondering if these would be a good idea. Yes, a great idea!
Notes about the potatoes and dip:
I used baking potatoes for this recipe and they worked great. They gave a nice creamy like inside texture and crispy on the outside. But it's not essential.
A tip for extra crispy potatoes. Preheat our baking tray in the oven for about 10 minutes until it's super hot. Take it out and immediately toss the potatoes on the baking tray and put it back in the oven. I try to target dong this but fail so many times. But if you remember, it's a good tip!
The dip was so delicious. I had to stop myself from eating it. It's so fresh and goes wonderful with the potatoes. A great combination. You can make the dip hours in advance. In fact, it's better after it's been refrigerated for a few hours.
You can substitute heavy cream with 2 tablespoons of fresh lemon juice and Greek yoghurt for the sour cream. If you prefer or don't have sour cream. If doing so, just use half cream and half Greek yoghurt.
That about sums up this great little snack.
Happy Cooking friends! Oh, and Happy Mother's Day to all the moms out there on this special day!
Crispy Garlic Potatoes with a Creamy Chive Dip
Serves 4 / Prep time: 10 minutes / Cook time: 50 minutes
For the potatoes:
6 medium potatoes, peeled, washed and cut into small pieces
1 tablespoon of olive oil
4 garlic cloves, crushed
Coarse sea salt
For the dip:
1 Cup/240 ml sour cream
3 Tablespoons fresh chopped chives
2 Spring onions, finely chopped
1/2 Teaspoon salt
1 Teaspoon garlic powder
Make the dip first. Combine all ingredients in a bowl. Stir well, cover and refrigerate.
Preheat oven to 375 degrees F. Combine olive oil, garlic and sea salt in a small bowl. Stir well.
Put the potatoes on a large baking tray so they are not overlapping. Pour over the olive oil mixture and toss potatoes to coat. Roast for about 25 minutes, then flip the potatoes over and return to oven for a further 20 - 25 minutes or until they are crispy on the outside and tender on the inside.
Top with chives and extra sea salt if desired. Serve with the dip on the side.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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