Tuesday, June 7, 2011

Warm Purple Potatoes with Crema & Dill

Potates, warm from the oven, drizzled with Mexican-style, cultured cream cheese are a great, no-fuss summer side dish.  It is much like a warm potato salad except that it must be eaten right away as roasted potatoes do not make for good food once refrigerated.  Use an amount of new potatoes, any variety, that you and your guests will be able to finish in a meal.  If you cannot find real Mexican sour cream, you can thin down regular cultured sour cream with a bit of milk but it will not be nearly as flavorful.  Mexican Crema is available at Mexican grocers or Tiendas and can even be found at well-stocked super grocery stores.  It's so good I even like it on fresh fruit in place of crème fraiche! It is especially good with Scottish Oatmeal Cake.


1 lb new potatoes
1 tbsp extra virgin olive oil
¼ cup mexican crema (see text, above)
fresh dill
salt and pepper, to taste

1 - Preheat oven to 425 degrees. Wash potatoes and cut into quaters.

2 - On a baking sheet, toss potatoes with olive oil and using hands, rub thoroughly to coat. Sprinkle with salt and pepper.

3 - Roast potatoes in oven for 20-30 minutes, stirring several times during cooking.   When potatoes are tender on the inside and browning on the outside, remove from oven.

4 - While potatoes are cooking, remove stems from desired amount of dill and lightly chop into small, whispy pieces.  Mix into crema.

5 - Move warm potatoes to serving dish and drizzle crema over them; serve immediately.

Makes 4 servings.  Per serving:

nutrition facts

*Nutritional data created using an ingredient compilation program for a
2,000 calorie  diet and is deemed close but not exact.

Freshly cut, new purple potates, ready for the oven.