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Appetizer
24 pieces
20 minutes
12 minutes
Chef Chris Faulkner
24 Organic Fingerling Potatoes
3/4 cup sour cream
24 red walnut halves, toasted
24 sprigs baby dill
Cook potatoes in boiling water for 8 to 12 minutes until just tender. Drain and cool.
Slice off the bottom end of each potato so it sits upright and slice off a third of the top. If potatoes are small/medium cut them in half and use both halves.
With a melon baller, scoop out the potato and fill with a dollop of sour cream.
Top with walnut halves and tuck in a sprig of dill.
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