Farm to Fryer: Potatoes in NE Florida
Your favorite salty sidekick may have originated from the sandy soil of Northeast Florida.
Easy
20 MIN
This dish is easily doubled for a large gathering.
Ingredients
SERVINGS: 10 Serving(s)
- 20 tiny baby potatoes, such as fingerling or very small red-skinned potatoes
- Extra virgin olive oil
- Kosher salt
- 1/2 cup plain yogurt or sour cream
- 1/4 cup gorgonzola cheese
- 1/2 cup finely grated Stilton or sharp cheddar cheese
- 1/2 cup chopped fresh parsley or other herbs
Instructions
Wash and dry potatoes, then toss in oil. Sprinkle with kosher salt. Place on baking sheet and bake at 350° or until tender; set aside.
In a small bowl combine yogurt or sour cream with gorgonzola cheese and Stilton or sharp cheddar; mix well. Make a small crosswise cut in each potato and squeeze gently to open; top each potato with a generous spoonful of the cheese mixture. Garnish with parsley or other herbs. Serve warm or at room temperature.
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