Serve immediately after topping with a spoonful of sour cream and chives per potato.
This recipe for Baby Baked Potatoes with Sour Cream and Chives is adapted from Curtis Stone’s Relaxed Cooking.
Items required:
5 ounces (or around 1 cup) of coarse sea salt* Two sprigs of fresh thyme were part of the herb blend I used.
Twelve small red-skinned potatoes, cleaned and cut into quarters, olive oil, 3 tablespoons
1/4 cup of sour cream
Chopped fresh chives, 2 teaspoons
Gather Your Stuff:
Preheat the oven to 375 degrees Fahrenheit. Put the salt, thyme, and garlic in a small bowl. After you’ve combined the salt and pepper, place the potatoes in a roasting pan and pour oil over them. After around 25 minutes of baking, the potatoes should be soft and fully cooked. Put the potatoes on a cooling rack after removing them from the oven.
Make sure to wipe off any excess salt mixture before cutting a small X into the top of each potato. To remove the tops off the potatoes, use your index and thumb fingers to push inward on each one. Garnish the potatoes with chives, salt, pepper, and a teaspoon of sour cream.
Take a bite!
