Mini Potatoes with Pickled Calabrian Chiles, Dates and Creme Frâiche

Mini Potatoes with Pickled Calabrian Chiles, Dates and Creme Fraîche

Ok, I have to be honest. I kinda hate my pictures for this post. I even made the dish a second time, and while I fully stand by how it tastes, I didn’t like that batch of photos either! But y’know what? I’m still learning. Food photography is hard, and not every shoot is going to go as planned. So instead of making this recipe for mini potatoes with pickled calabrian chiles, dates and creme frâiche for a third time and having it take so long that the ingredients are no longer in season, I’m just going to roll with what I’ve got.

The dish itself is great. It’s easy to throw together, making it a perfect weeknight dinner, and I absolutely love how these unexpected flavors come together. It’s comforting, because potatoes, but also tangy thanks to the pickled calabrian chiles and creme frâiche. And then the dates bring in some sweetness and a nice chewy texture. A quality meal if you ask me.

And if you happened to make the pickled calabrian chiles that I posted last week, you’ll already have one of the ingredients on hand! If you didn’t, no worries. You can buy these precious bbs online, or you could just make them now! Though if you opt for the latter, please be aware that they’ll need around 48 hours to pickle before you use them. Also, if pickled calabrians simply aren’t in the cards for you, I suspect that these would work well with pretty much any store bought not-too-hot pickled pepper.

Mini Potatoes with Pickled Calabrian Chiles, Dates and Creme Frâiche
Mini Potatoes with Pickled Calabrian Chiles, Dates and Creme Frâiche

Mini Potatoes with Pickled Calabrian Chiles, Dates and Creme Fraîche (serves 4)

Ingredients:

  • 1.5 lbs mini potatoes (multicolored, if possible!)
  • 4 cloves garlic
  • 1/2 cup chopped pickled calabrian peppers
  • 1 tbsp olive oil plus more for drizzling
  • Salt and pepper to taste
  • 8 dates, pitted and chopped
  • 1 cup creme frâiche (1/2 cup mixed in, then a little on top of each serving)
  • 1/2 cup chopped flat leaf parsley
  • 1/2 cup micro greens

Directions:

  1. Preheat the oven to 400°. Line a baking pan with parchment paper and add in the potatoes and garlic. Toss with 1 tbsp of olive oil, and season with a bit of salt and pepper. Then roast for 40-45 minutes, or until the potatoes are tender and a little bit crispy.
  2. Once the potatoes are done, put them in a large bowl with the dates and pickled peppers. Mix in 1/2 cup of creme frâiche, along with 1/4 cup of parsley and 1/4 cup of micro greens.
  3. To plate, divide evenly into four servings and top with an extra spoonful or 2 of creme frâiche, as well as some of the reserved parsley and micro greens. Drizzle a little olive oil and finish with a bit more salt, if you feel so inclined, and you’re done!

If you make this, I hope you love it! Be sure to let me know what you think or how it turned out in the comments or on Instagram!

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