Best Ever Oven-roasted Baby Potatoes

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

issue 39

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

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.