Crème Kefir and Baked Yukon Gold Potatoes Appetizer
Cook time- 20 minutes
Total time- 40 minutes
10 mini Yukon gold potatoes
1 cup Sierra Nevada Crème Kefir (Labne)
1 tablespoon extra virgin olive oil
1/2 tablespoon sea salt
1/2 tablespoon chopped shallots
1/2 tablespoon sliced chives or green onion
Preheat oven to 425 degrees Fahrenheit.
Rinse off potatoes using cold water then pat dry with paper towel. In a mixing bowl toss the potatoes with 1 teaspoon of extra virgin olive oil. Spray a baking sheet with cooking spray and place potatoes on the sheet.
Bake for 20 minutes.
When the potatoes are finished baking, let them cool for 5 minutes. Can be served warm or cold. Plate the Crème Kefir (Labne) onto middle of plate. Place the potatoes around the Crème Kefir (Labne) and drizzle with remaining olive oil, shallots, and chives, and salt the potatoes for a delicious tangy and savory appetizer.