Mini Baked Potato Canapes With Two Dips

• 2 lbs new potatoes
• 14 cup virgin olive oil
• salt, flakes
• 1 cup creme fraiche
• 2 limes, juice and zest of
• 1 tablespoon hot smoked paprika
• salt & freshly ground black pepper
• 1 small onion
• 3 garlic cloves, crushed
• 12 red chile, chopped finely
• 2 ounces dark brown sugar
• 1 14 cups tomato ketchup
• 14 cup dark soy sauce
• 1 teaspoon fennel seed, crushed
• olive oil

1. Preheat oven to 375F
2. Wash and drain the potatoes and place in a bowl.
3. Drizzle with a little olive oil and sprinkle with salt flakes.
4. Wrap potatoes in pieces of foil and place on a baking sheet.
5. Bake for approximatley 45 minutes.
6. Whilst the potatoes cook prepare the dips.
7. Make dip one:.
8. Mix together the lime juice, zest and paprika.
9. Pour in the creme fraiche and stir adding a little seasoning.
10. Serve in a bowl alongside the baked potatoes.
11. Make dip two:
12. Fry the onion and garlic in olive oil with the chili, fennel seeds and brown sugar.
13. Add the soy sauce and ketchup and season with salt and pepper.
14. Bring to the boil and simmer for a few minutes to infuse the flavours.
15. Serve in a bowl alongside the baked potatoes.

potatoes, virgin olive oil, salt, creme fraiche, paprika, salt, onion, garlic, red chile, brown sugar, tomato ketchup, soy sauce, fennel, olive oil

Taken from www.food.com/recipe/mini-baked-potato-canapes-with-two-dips-244397 (may not work)