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WEEKDAYS 1e|12c|p

Clinton Kelly's Fried Fingerling Tater Skins

Clinton Kelly
|
Servings: 8 to 10
|
easy
|
1 to 30 min

A Bite-Sized Baked Potato!

  • Ingredients
  • step-by-step directions
Ingredients
Clinton Kelly's Fried Fingerling Tater Skins
  • 1 pound Fingerling Potatoes halved
  • Oil for frying
  • 1 Cup Sour Cream
  • 1/4 Cup Chives chopped
  • 3 tablespoon Horseradish
  • salt and pepper
Directions

  • Par cook the potatoes in salted boiling water until still firm but cooked through, about 8 minutes. Dry the potatoes well and set aside.
  • Heat a large pot with 3 inches of oil to 350 degrees. Add the potatoes and fry until golden brown and crispy, about 3 minutes. Remove to a paper towel line plate and season with salt. 
  • In a small bowl, combine the sour cream, horseradish, and chives and season with salt and pepper. 
  • Place the potatoes on a platter and dollop the sour cream mixture on each potato. Enjoy.

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