Heeyyyyy!
Question…
How many of you have dinner party anxiety? Like, you are actually a good cook but get all freaked out because you can’t imagine it all “working out” if you have people over for dinner?
Anyone?
Well, let me tell you a little secret…
We all get anxiety. Especially when you feel like the people you are entertaining are people you feel like you need to impress. But, once you realize that most people just want to eat good food in the presence of good company, much of the pressure disappears.
That’s why I thought I would post this very simple recipe – if you want to call it that!
I once had a pile of people over for lunch and was going to serve these potatoes as a side dish. But, as people came in, the potatoes and all the accompaniments were on my island with a bunch of skewers that I was going to bring out to the barbecue. By the time I realized it, everyone was skewering potatoes, dipping, and munching. “This is the best appetizer ever” said someone”. “So simple…I would have never thought of it!” said someone else.
Hmmm…I came up with a dish and didn’t even know it.
So there…next time you have a dinner party, remember that easier is almost always better!
If you’re lucky enough to have chives in your garden (and if you don’t yet, you should,…they’re pretty and they grow back every year!!), this eliminates one thing from your grocery list (they also grow pretty early in the season and grow right up until the frost if you cut them back)
You want your potatoes blemish free (but, you can always cut out tiny “booboos” …nobody will ever notice)
Nicely coated and seasoned…beauty!!
Oregano from my garden (I dry it and keep it all winter!!)
Look at that beauty…a stunner of a spud!!
- 1 pound baby potatoes (skin on and blemish free)
- 1/3 c good quality olive oil
- 2 tsp dried oregano (you can sub in 2 tbsp chopped fresh rosemary if you like)
- Sea salt and freshly ground pepper to taste
- 1 c sour cream (you can sub in good quality tzatziki or plain greek yogurt)
- 1/2 package bacon (about 5-6 slices), cooked and crumbled
- 1/2 bunch chives, finley chopped
- Preheat oven to 475 degrees.
- Place potatoes on a large cookie sheet (with sides so the oil doesn’t drip).
- Pour olive oil over potatoes and toss with hands until well coated.
- Sprinkle oregano/rosemary over potatoes and sprinkle generously with salt and pepper.
- Bake until brown (about 15-20 minutes) – a sharp knife should slideeasily into the potato
- Place potatoes in a large bowl, and in each of the 3 smaller bowls, place crumbled bacon, chopped chives and sour cream.
- Place all bowls on a serving tray with skewers and allow guests to dip a potato in sour cream, bacon and chives.
- Can be served warm or at room temperature!
Love this idea Suzi! Look at those hand model hands!!!!
Haha!! I had my nails done for a wedding…luck me!!!!