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.