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Crispy Baby Potatoes with Pickled Herring and DillCrispy Baby Potatoes with Pickled Herring and Dill

Meal Theme: Appetizer

Approximate Yield: 15-20 Pieces


Boiled until tender, then oven baked to a golden brown, these crisp, bright, toasted potatoes act as a perfect accompaniment to our sweet, salty, ever-so-slightly-sour pickled herring. You might not know it, but herring and potatoes is a classic pair that's making a big comeback. This appetizer is a twist on the old school breakfast staple of pan-fried potatoes,herring, and eggs. Serve these sumptuous pickled herring morsels as a snack, or to feed your next house party.


1 1⁄2 pound baby potatoes (about 1 1/2-2 inches, approx. 15-20 pieces...can sub larger potatoes cut into pieces to size)
2 tablespoons salt (for boiling water, reserve some to season)
1⁄4 teaspoon smoked paprika (or sub some cayenne powder if you want them spicy)
1⁄4 cup olive oil
12 oz. pickled herring (reserve onions in jar for garnish)
Fresh dill (for garnish)
Flake salt (to finish, to taste)


Boil potatoes in well-salted water until tender (about 20 minutes, or until you can poke them easily with a fork). Drain, and let cool, just enough so you can handle them. Cut them in half lengthwise.

Preheat oven to 450°F.

In a bowl, add paprika or chili powder, then add the olive oil, stir to combine, then add the potatoes and toss until coated.

On a sheet tray, arrange potatoes cut side down, and bake for 30 minutes, or until crispy and golden brown. Remove tray and flip potatoes over to let cool.

Once cool enough to touch, top with one piece of pickled herring, a small slice of onion, and a sprig of dill. Flake salt to finish.


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