Clinton Kelly's Fried Fingerling Tater Skins

Name: Clinton Kelly's Fried Fingerling Tater Skins
Ingredients: 1 pound Fingerling Potatoes halved; Oil for frying; 1 Cup Sour Cream; 1/4 Cup Chives chopped; 3 tablespoon Horseradish; salt and pepper

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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