Roasted New Potatoes 2

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.

Yield: 6

INGREDIENTS
1kg baby potatoes
2lt water
salt
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

METHOD

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.

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