Baby Potato Bites
INGREDIENTS
2 pounds new potatoes
1/4 cup canola oil
1 tablespoon chopped rosemary
8 strips bacon
1 cup sour cream
1 tablespoon spicy brown mustard
2 tablespoons chopped chives
Kosher salt to taste
black pepper to taste
INSTRUCTIONS
Heat the oven to 400°F.
Put the potatoes into a large pot and cover with cold water. Bring to a boil and add a generous pinch of salt. Let boil for 8 minutes so they are cooked but still slightly firm. Strain and let them cool. When they are cool enough to handle, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. Put potato cups in a bowl, add the oil, and season with salt and pepper. Carefully toss to coat them with the oil. Place the potatoes cut-side up on a baking sheet and sprinkle with rosemary. Bake until the cups are browned and crisp, about 15–20 minutes.
While the potatoes are baking, put the bacon into a skillet, and cook over medium heat until crisp. Drain the bacon well and chop it.
In a bowl, stir together the sour cream, chopped bacon, mustard, 1 tablespoon chives, and salt and pepper to taste. Place the potatoes onto a serving plate and top each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.
