This creamy, fresh dish takes advantage of the colorful little potatoes for a presentation that’s sure to impress. Try serving as a side dish or, an appetizer at your next soirée.

Prep
15 mins
Cook
7 mins
Serves
4
Ingredients
7
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Equipment

  • Large pot

Ingredients

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  • 1 lb Little Purely Purples™
  • 2 Tbsp olive oil
  • 1/4 cup crème fraîche
  • 1/2 lemon, juice and zest
  • 1 Tbsp horseradish
  • 2 sprigs fresh dill, coarsely chopped
  • (To taste) salt and pepper
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Instructions

  • Step 1

    Cover the little potatoes with salted water in a pot and bring to a boil. Cook 10 to 15 minutes until fork tender then strain and allow to cool.

  • Step 2

    Gently 'smash' potatoes by pressing down on them with a slotted spatula.

  • Step 3

    Heat the oil in a large pan over med-high heat and sear potatoes 3 to 4 minutes on both sides. Potatoes should start to crisp up on the surface.

  • Step 4

    Combine the creme fraîche, lemon juice, zest and horseradish.

  • Step 5

    Place crispy potatoes on a platter and drizzle with the creme fraîche then top with dill and season to taste.