When you’re entertaining around the holidays and serving cocktails, it’s important to also serve some substantial bites of food to go with it. It really doesn’t get more “substantial” or stick-to-your-ribs than potatoes and with a little jacket of crispy bacon and an herb-y sour cream dip, these nibbles will taste just like home-style baked potatoes without all the fuss. The key shortcut in this recipe is the Parisienne potatoes – this way you don’t have to do any scrubbing, or peeling, or even pre-boiling. Just season, wrap, bake, and dip! Makes about 20 potatoes
|250 ml||sour cream|
|1 bunch||green onion, dark green parts only, sliced paper thin|
|½ bunch||fresh dill, finely chopped|
|1 handful||fresh flat leaf parsley, finely chopped|
|2 tsp||lemon zest|
|1 Tbsp||lemon juice, freshly squeezed|
|1/4 tsp||sea salt|
|1 x 400g pkg||Parisienne potatoes|
|1 Tbsp||extra virgin olive oil|
|½ tsp||sea salt|
|10 turns||freshly cracked black pepper|
|½ tsp||garlic powder|
|1 pkg||bacon (no fancy flavour, just the regular kind)|
|rounded toothpicks, soaked in water to prevent charring|
- In a small bowl combine sour cream with the herbs, lemon zest, and lemon juice. Stir to combine and season with salt to taste. Cover and refrigerate until needed.
- Preheat oven to 425℉ and line a baking sheet first with foil and then with parchment paper for easy cleanup.
- In a large bowl toss the potatoes with the oil, salt, pepper and garlic powder to season. Cut about 10 or more slices of bacon in half across. Wrap each potato with 1 piece of bacon and secure with a toothpick. Place onto prepared baking sheet leaving 1-inch of space between each. Note: depending on the size of your oven/baking sheet, you may have to cook these in batches. Bake in preheated oven for 15 minutes, then flip and continue cooking another 15 minutes until potatoes and bacon are browned and cooked through.
- Transfer cooked potatoes onto a platter and serve with the dip alongside. Enjoy!