With the hot spices, this is wonderful paired with Zinfandel.

• little white or red potatoes
• butter
• hot pepper, chili powder, Cajun Fire Dip, or Zip
• 1/4 cup sour cream, optional (I prefer olive oil as the dipping sauce)

Wash and place potatoes in covered casserole or "ugly pot". Microwave on High, using 5 minutes per pound as a guide.

Add butter and seasonings and roll potatoes in this. To serve, pass potatoes with toothpicks and let guests dip potatoes into sour cream or into olive oil dippers.

For a wine tasting, provide 3 different olive oils with different seasonings to see what happens to the taste buds as you work your way into the Zinfandel.


Vegetable Dishes Vegetarian