The BBC Good Food logo
Mini jackets with caper soured cream

Mini jackets with caper soured cream

A star rating of 4.5 out of 5.2 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 6 with other nibbles

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal92
fat4g
saturates1g
carbs13g
sugars1g
fibre1g
protein2g
low insalt0.1g
Advertisement

Ingredients

  • 500g baby new potato
  • 1 tbsp sunflower oil
  • 50g soured cream
  • 1 tbsp caper , finely chopped

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2013

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content