Mini jackets with caper soured cream

Mini jackets with caper soured cream

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Prep: 5 mins Cook: 1 hr Plus cooling


Serves 6 with other nibbles
Bake baby new potatoes until crisp then serve with a creamy dressing as a stylish yet budget-friendly canapé

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal92
  • fat4g
  • saturates1g
  • carbs13g
  • sugars1g
  • fibre1g
  • protein2g
  • salt0.1g
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  • 500g baby new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 50g soured cream
  • 1 tbsp caper, finely chopped



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…


  1. Heat oven to 200C/180C fan/gas 6. Prick the potatoes with a fork, rub with the oil and season with sea salt. Put on a baking tray and bake for 50 mins -1 hr.

  2. Meanwhile, mix the soured cream and capers with lots of freshly ground pepper.

  3. Allow potatoes to cool for 10-15 mins, then cut a cross in each top and pinch the base to open a little. Add a spoonful of the soured cream mix. Serve warm.

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