Mini Baked Potato Canapes With Two Dips

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 lbs new potatoes
• 1/4 cup virgin olive oil
• salt, flakes
• 1 cup creme fraiche
• 2 limes, juice and zest of
• 1 tablespoon hot smoked paprika
• salt & freshly ground black pepper
• 1 small onion
• 3 garlic cloves, crushed
• 1/2 red chile, chopped finely
• 2 ounces dark brown sugar
• 1 1/4 cups tomato ketchup
• 1/4 cup dark soy sauce
• 1 teaspoon fennel seed, crushed
• olive oil

Recipe

• 1 preheat oven to 375°f
• 2 wash and drain the potatoes and place in a bowl. drizzle with a little olive oil and sprinkle with salt flakes.
• 3 wrap potatoes in pieces of foil and place on a baking sheet. bake for approximatley 45 minutes. whilst the potatoes cook prepare the dips.
• 4 make dip one:.
• 5 mix together the lime juice, zest and paprika. pour in the créme frâiche and stir adding a little seasoning. serve in a bowl alongside the baked potatoes.
• 6 make dip two:
• 7 fry the onion and garlic in olive oil with the chili, fennel seeds and brown sugar.
• 8 add the soy sauce and ketchup and season with salt and pepper.
• 9 bring to the boil and simmer for a few minutes to infuse the flavours.
• 10 serve in a bowl alongside the baked potatoes.