When the very first tiny new potatoes appear in markets or gardens, it is a cause for celebration! This ultra-easy recipe combines these tender little gems with a creamy calcium-rich dip full of flavor, and the presentation brings families and friends together to enjoy the pleasure of simple seasonal delights.
Makes a terrific party dish, too!
24-28 tiny new potatoes, 1 inch to 1 ½ inches in diameter
½ cup low-fat sour cream
½ cup low-fat plain yogurt
2 tablespoons minced chives
1 teaspoon minced fresh thyme
Salt and freshly ground black pepper, to taste
1. In a large pot, cover the potatoes with water and bring to a boil over high heat. Reduce the heat, cover, and simmer 15-20 minutes, or until the largest potatoes are tender.
2. For the dip, combine the sour cream, yogurt, chives, and thyme in a small bowl, mixing thoroughly with a fork. Season with salt and pepper.
3. Place the small bowl in the middle of a warmed platter. Arrange the potatoes around it and spear each one with a toothpick for handling. Serve the potatoes hot.
Adapted from “The Potato Harvest Cookbook” by Ashley Miller (Taunton Press, 1998). Copyright (c) 1998 by Ashley Miller. Reprinted by permission of Taunton Press.
Adapted from “The Potato Harvest Cookbook” by Ashley Miller (Taunton Press, 1998).