Recipe: Roasted Potatoes with Two Dips

recipelink.com Chat Room Recipe Swap - 2001-07-09
From: recipelink.com

Roasted Potatoes with Two Dips
From: Paul Forbes
Newsgroups: rec.food.recipes
Date: 10-22-98

When the potatoes are new and small, roast them whole. When larger, cut them into wedges and roast them. Like the sausage dip, these dips are also very much a matter of taste.

Allow four to five small potatoes per person or nearly twice as many wedges. Use both blue and white potatoes when they're both available. good olive oil

Roasted Garlic Dip:
1/2 cup each sour cream and Miracle Whip
1 head roasted garlic
drizzle of honey
drizzle of apple cider or rice vinegar
salt and pepper to taste

Fruit Dip:
1/2 cup Miracle Whip
3/4 cup sour cream
3 heaping tablespoons plum or berry jam
2 Tbsp minced fresh mint

Toss whole potatoes or wedges in olive oil to cover lightly and roast in a 400F (200C) oven about one hour for whole potatoes, 3/4 hour for wedges. Cool a bit. While potatoes are still warm, pile on a serving platter and serve with one or two dips. To make garlic dip, roast a head of garlic in a 400F (200C) oven until soft, about 30 minutes (do it while you're roasting the potatoes). When cool enough to handle, squeeze garlic into a bowl and mash. Add sour cream and Miracle Whip and blend well. Add remaining ingredients, blend and taste using a test potato.

For fruit dip, blend all ingredients well and taste-test with a potato.