Pembrokeshire Earlies 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.
Pembrokeshire Earlies Potato Dippers
Ingredients
- 1000 g Pembrokeshire Earlies
- Vegetable Oil
- Sea Salt
- 300ml Tomato Ketchup
- Chilli Sauce or Chilli Flakes
- 300ml Chilled Sour Cream
- Sprig Rosemary Leaves, finely chopped
- 0.3 Spring Onion, finely chopped
- 0.5 Clove Garlic, chopped
- 3 Good handfuls Fresh Basil Leaves, roughly chopped
- 1 Good handful Pine Nuts, lightly toasted
- Handful Parmesan Cheese, freshly grated
- Extra Virgin Olive Oil
- Sea Salt & Ground Black Pepper
Method
- Pre-heat the oven to 180°C/gas mark 5
- Place potatoes onto a large baking tray and drizzle over a generous amount of vegetable oil. Add a large pinch of sea salt and gently shake to distribute.
- Cook for 20-25 minutes of until golden and soft in the centre.
- 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; Add as much or as little chilli sauce / chilli flakes to the tomato ketchup and mix thoroughly before serving.
- For the Rosemary and Spring Onion dip: Add the finely chopped spring onions and rosemary leaves to the chilled sour cream and mix thoroughly before serving.
- For the Quick Homemade Pesto: Put the garlic, basil leaves and a pinch of sea salt into a food processor and gently pulse until finely chopped. Add the pine nuts to the mixture and pulse until incorporated. Then add half the Parmesan to the mixture and pulse until incorporated. 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. 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.
Top Tip
Did you know you can both chill and freeze pesto? The pesto will last for 2-3 days in an airtight container in the fridge, or you can 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!