Baby Baked Potatoes with Sour Cream and Chives
Episode 19: Michelle's Menu
|5 ounces /150 g||rock salt|
|3 tablespoons/50 ml||olive oil|
|2||sprigs fresh thyme|
|3||garlic cloves, crushed|
|12 small||red-skinned potatoes|
|12 teaspoons /55 g||sour cream|
|1/4 cup /30 g||chopped fresh chives|
- Preheat the oven to 375°F/200°C. Mix the salt, thyme and garlic in a small bowl. Sprinkle the salt mixture into a roasting pan. Place the potatoes on top of the salt mixture. Drizzle with olive oil and bake for 25 to 30 minutes, or until the potatoes are fully cooked and soft.
- Remove the potatoes from the oven and allow to cool. Brush any excess salt mixture from the potatoes and cut a small cross into the top of each potato. Using both thumbs and index fingers, squeeze the potatoes to open the top of each potato. Spoon a teaspoon/about 5 g of sour cream onto each potato. Sprinkle with chives and serve.
Check out more recipes for Vegetable Side Dish