I seem to find inspiration in the strangest places.
I was asked by a friend of mine who is a caterer If I would help her cater a large 50th birthday party. We needed to come up with several deliciously good, one-bite appetizers. As I sat at my kitchen table munching a bag of sour cream and onion flavored potato chips that my son had left in the pantry , I had begun pulling out an array of cook books looking for some brilliant ideas for this party.
Half-way through this bag of terribly fattening chips it hit me what a great combination potatoes and sour cream and onion is. I make these Rosemary Roasted Potatoes all the time, especially for our Thanksgiving dinner, but for this one-bite appetizer I decided to add a flavorful Roasted Onion Crema dipping sauce.
I have found that the Peewee Dutch Yellow Potatoes from Melissa’s Produce work best for this dish, but if you don’t have access to this product Yukon Gold’s are also a good choice.
Rosemary Roasted Potatoes with Roasted Onion Crema
You can use “spears” of rosemary to act as a toothpick for the potatoes. Just pull off an inch or two of the rosemary leaves and push the branch part into the potato.
When roasting vegetables, make sure that they are all the same thickness and size to insure even roasting. Smaller pieces may burn, and large ones may not cook all the way through.