Baby Baked Potatoes with Sour Cream and Chives
Introduction
Potatoes with red skin are perfect for baking, offering a tasty and crunchy texture. This simple recipe, adapted from Curtis Stone’s “Relaxed Cooking,” combines coarse sea salt, fresh thyme, and garlic to create a delicious side dish. Serve these baby baked potatoes topped with sour cream and chives for an irresistible treat.
- 5 ounces (or about 1 cup) coarse sea salt
- 2 sprigs fresh thyme
- 3 cloves garlic, chopped
- 12 small red-skinned potatoes, cleaned and cut into quarters
- 3 tablespoons olive oil
- 1/4 cup sour cream
- 2 teaspoons chopped fresh chives
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Seasoning Mix:
In a small bowl, combine the coarse sea salt, chopped garlic, and fresh thyme.
Toss the Potatoes:
- Place the quartered potatoes in a roasting pan.
- Drizzle the potatoes with olive oil and toss to coat evenly.
- Spread the seasoned salt mixture over the bottom of the pan.
- Arrange the potatoes on top of the salt mixture.
- Bake the Potatoes:
- Bake in the preheated oven for about 30 minutes, or until the potatoes are tender and the garlic is soft.
- If you prefer a slightly burnt and crispy skin, you can bake them a bit longer.
Cool and Prepare:
Remove the potatoes from the oven and let them cool slightly on a cooling rack.
Gently brush off any excess salt mixture from the potato skins.
Make the X Cuts:
Using a sharp knife, cut a small X on the top of each potato.
Press inward with your index fingers and thumbs to open up the tops.
Serve:
Top each potato with a teaspoon of sour cream and a sprinkle of chopped chives.
Season with salt and pepper to taste.
Serve immediately and enjoy!
Conclusion
These Baby Baked Potatoes with Sour Cream and Chives are an easy and delicious addition to any meal. The combination of tender potatoes, crunchy skins, and flavorful toppings makes this dish a hit every time. Enjoy
