Blas Y Tir - The home of welsh produce - Our Recipes

Pembrokeshire Early Potato Dippers

Delicious, golden Pembrokeshire Earlies simply roasted until crisp on the outside yet soft in the centre. These potato dippers are perfect as a snack with some tasty homemade dips, or as an accompaniment.

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3.00 out of 5

  • 30 minutes
  • Serves 6


  • 1kg of Pembrokeshire Earlies or Blas y Tir Baby Potatoes
  • Vegetable oil
  • Halen Mon garlic sea salt

For the Dips:

Tomato Sauce with a kick

  • 300ml Tomato ketchup
  • Chilli sauce or chilli flakes

Rosemary and Spring Onion Dip

  • 300ml Chilled Sour Cream
  • Sprig of rosemary leaves, finely chopped
  • 1/3 Spring onion, finely chopped

Quick Homemade Pesto

  • 1/2 Clove garlic, chopped
  • 3 good handfuls of fresh basil leaves, roughly chopped
  • 1 good handful of lightly toasted pine nuts
  • Handful of freshly grated Parmesan cheese
  • Extra virgin olive oil
  • Halen Mon sea salt & ground black pepper to season


  1. Pre-heat the oven to 180°C/gas mark 5.
  2. Place potatoes onto a large baking tray and drizzle over a generous amount of vegetable oil. Add a large pinch of Halen Mon garlic sea salt and gently shake to distribute.
  3. Cook for 20-25 minutes of until golden and soft in the centre.
  4. Remove from the oven and allow to cool slightly before serving your potato dippers warm with homemade dips.

For the Tomato Sauce with a kick and the Rosemary and Spring Onion dip, simply mix all the ingredients together and hey presto!

For the Quick Homemade Pesto:

  1. Put the garlic, basil leaves and a pinch of sea salt into a food processor and gently pulse until finely chopped.
  2. Add the pine nuts to the mixture and pulse until incorporated. Then add half the Parmesan to the mixture and pulse until incorporated.
  3. Gradually add the olive oil to the mixture. You need just enough oil to bind the sauce and bring it to a heavy dripping consistency.
  4. Season to taste and add the rest of the remaining cheese and combine. Pour in more oil and taste again. Keep adding more oil and more cheese until you are happy with the taste and the consistency.
  5. The pesto will last for 2-3 days in an airtight container in the fridge.

Top Tip: Did you know you can freeze pesto? Follow the recipe above, without adding the cheese, then pour into ice cube tray. Freeze until set, then remove from the ice tray and place into a small plastic bag and pop back into the freezer. When you’re ready to use simply remove one cube and allow to melt. Add the Parmesan back into the sauce and use as you wish!

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