Easy Appetizer Recipe: Roasted Baby Red Potatoes with Garlic Peppercorn Dip

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Today I wanted to share another of the easy appetizer recipes I tried out this weekend as part of my plan to get organized for the holidays.

You guys, these Roasted Baby Red Potatoes with Garlic Peppercorn Dip just might be one of my last meal foods. They really are that good. I mean, crispy, browned, roasted potatoes together with creamy, savory, garlicky peppercorn dip…swoon.

And of course, like my other easy appetizer recipes, they only take about ten minutes to prep. Here’s how to make them:

Easy Appetizer Recipe: Roasted Baby Red Potatoes with Garlic Peppercorn Dip

Ingredients

• 8-10 baby red potatoes
• 2 tablespoons olive oil
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 cup Stonemill Kitchens Peppercorn, Garlic, and Heb Dip

Preparation Instructions

Step 1: Preheat the oven to 425°F. Wash the potatoes and pat dry with paper towels.

Step 2: Cut the potatoes in half and place in a bowl. Add oil, flour, and salt the bowl and toss the potatoes to coat.

Step 3: Place the potatoes on a baking sheet or glass baking dish cut-side-up. Bake at 425°F until golden brown and a fork goes through them easily, about 30-40 minutes. (Seems like a while, I know, but it’s worth it!)

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Step 4: Use tongs or a spatula to place the roasted potatoes on a plate, and then use a spoon to dollop a teaspoon or so of dip onto each potato.

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Tips:

Scraping the surface of the cut sides of the potatoes will maximize the crispy browning. Just scrape a fork across each cut side 3-4 times.

You shouldn’t have to worry about the potatoes rolling around too much, but if you have any that are too lopsided you can get them to sit flat by slicing off a little piece off the bottom like this:

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PS–these would also make a great tailgate party recipe!

Posted by Lacey