Mains · Finnish

Mini Baked Potatoes

Name: Mini Baked Potatoes
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 1 bag small potatoes 1 kg; 1 tbsp rapeseed oil; 0.5 tsp salt; 1 jar capers 50 g/35 g; 1 tbsp rapeseed oil; 1 pot Arla Lempi crème fraîche 200 g; 1 tbsp finely chopped chives

Mini baked potatoes are the perfect side dish for a festive meal or a fun little appetizer. Fill the small baked potatoes with sour cream and crispy capers.

Smarrig Kitchen9mo

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Wash the potatoes. Dry them and prick them with a fork. Toss the potatoes with the oil and salt in a bowl. Spread the potatoes onto a baking sheet lined with baking paper.
2
Roast in a 225-degree oven for 40–45 minutes, until the potatoes are cooked through when tested and have gained some color on the surface. Turn the potatoes a few times during baking.
3
Drain the capers and pat them dry with kitchen paper. Heat the oil in a pan and fry the capers over medium heat for 3–5 minutes until crispy. Transfer the capers to a plate lined with kitchen paper to drain.
4
Cut slits into the center of the potatoes and gently press the baked potatoes open from the sides.
5
Soften the texture of the crème fraîche with a spoon and place it in a piping bag. Pipe the crème fraîche into the center of the potatoes and garnish with the fried capers and chives.