My good friend Bertus Basson made this one day when we were having lunch at Overture, I don’t normally eat a lot of potato but this pushed me over the edge. This is my own version.
1kg baby potatoes
4 sprigs thyme
1 bay leaves
1ea garlic clove crushed
50ml olive oil
½ tsp black pepper, freshly ground
100ml sour cream
3 tbsp chives chopped
Boil potatoes with herbs in salted water until soft.
Remove from the heat strain and cool down to room temperature
Cut the top of each potato in a criss-cross with a sharp serrated knife.
Gently squeeze with your thumb and index fingers to push some of the inside of the
potato to the top.
Place onto a roasting tray and drizzle with olive oil. Sprinkle with salt and pepper.
Roast in a preheated oven at 200°c for 8 – 10mins, just enough to crisp the
tops of the potatoes.
Serve with sour cream and chives.