Best Ever Oven-roasted Baby Potatoes

Author: Rudi Liebenberg
Prep Time: 20
Cook Time: 12
Total Time: 32 minutes
Yield: 12
Category: Easter; easy; Potatoes; Sides

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Description

The best ever oven-roasted baby potatoes are crispy on the outside and soft on the inside.

Ingredients

1 kg baby potatoes
8 C (2 litre) water
salt
4 sprigs thyme
1 bayleaf
1 clove garlic, crushed
4 Tbsp (60 ml) olive oil
To serve
100 ml sour cream
3 Tbsp chives, chopped

Instructions

Boil the potatoes with the herbs in salted water until soft.

Remove from the heat, strain and allow to cool to room temperature.

Cut a criss-cross into the top of each potato using a sharp serrated knife.

Gently squeeze each potato between your thumb and index finger to push some of the inside of the potato to the top.

Preheat the oven to 200 °C.

Place the potatoes onto a roasting tray and drizzle with olive oil. Sprinkle with salt and pepper.

Roast at 200 °C for 8-10 minutes, or until the tops of the potatoes are crisp.

Serve with sour cream and chives.

Rudi Liebenberg

Rudi Liebenberg, executive chef at The Mount Nelson Hotel, decided that he wanted to be a chef because he didn't want to talk to people and 'food doesn't talk back'. In essence, his food speaks so loudly that he need never say another word. His culinary journey covers stints at the Michelangelo, the Sheraton and the Saxon but he has now settled happily in Cape Town with his family and has no plans to return to Johannesburg. His style of cooking is modern, but based on a love of 'real' food - home made pasta, down to earth home cooking with a 'cheffy' twist - fresh, delicious and with a nod to what is seasonal.