Mini Baked Potatoes/Garlic Oil Dip

By Amy Story

Mighty Mini Baked Potatoes


1 lb. (450g) baby potatoes / new potatoes

1 Tbsp. olive oil

½ tsp. salt

½ c. sour cream

2 Tbsp. chopped fresh chives

Shredded cheddar for garnish

Sprinkle of fresh minced garlic

Black pepper to taste

Paprika or chili powder to taste


> Preheat the oven to 375F / 190C.

> Add potatoes to bowl, drizzle with oil, and toss to coat.

> Spread potatoes on baking sheet and sprinkle with salt and other spices.

> Bake for 30 minutes or until potatoes are cooked through. Jiggle around so they brown evenly.

> Cut a small wedge out of each potato, fill with a little sour cream, cheese, and top with chives.

Note: It bears repeating that as a ten year old, I was unaware we were moving to the potato state. It would’ve been helpful information when our family was invited to our potato farming neighbor’s home for dinner. I had no idea what was for dinner and was asked by the neighbor if I liked potatoes. I thought of my mother’s tasteless grayish versions and answered, as an honest-ish child, in the negative.

I believe the clock halted on the wall. Lesson learned.

I like them now, quite a lot, either thinly sliced, seasoned, broiled to a crisp, or baked and loaded.

Tasty Garlic Oil Dip


Garlic, freshly minced

Powdered garlic to taste

Red pepper flakes

Dried oregano

Parmesan, freshly grated

Olive oil, high-quality extra-virgin

Salt and pepper, both coarsely ground if available

Parsley or basil for garnish


> Combine all in a big bowl and put into a smaller bowl or bowls.

Anything can be dipped, but my favorite is freshly baked French bread cut into cubes with a toothpick through the pieces.

Note: I come from a family of dippers. We could not eat soup without some sort of bread or sandwich to be able to dip. Toast went into the yolks of fried eggs. Bread went into soup. Cookies were dunked in milk or a hot beverage. When I was old enough to realize there was such a thing as a French dip sandwich, I was in love, and often ordered that sandwich whenever I could at a restaurant. Others like to keep their food and eating a little cleaner, and I get it, I do, but since childhood, I have chosen to have a hands-on relationship with food. It was just a part of our particular family culture, which remains strong to this day.

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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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