Roasted Baby Potatoes with Sour Cream and Chives

Small roasted baby potatoes with sour cream and chives are a simple yet very tasty snack that can be enhanced with various additions - pieces of smoked salmon (trout), fried bacon or pancetta, seeds, chili, cheese cubes, etc.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 500 g Potatoes, white

  • 2 spoons Oil, olive

  • pieces Salt, table

  • 80 ml Sour cream

  • pieces Thyme, raw

Steps

  1. Preheat the oven to 190 degrees Celsius. Wash the baby potatoes under running water (scrub them if necessary) and dry them with paper towels. Pierce the skin of the potatoes several times along their length with a fork, lightly coat them with oil, and sprinkle with salt.

  2. Line a baking tray with parchment paper and arrange the potatoes on it. Bake in the preheated oven for 50 to 60 minutes, then remove the tray from the oven and let the roasted potatoes cool slightly.

  3. Rinse the chives under running water, shake them well, and chop them into small pieces. Make small crosses on the roasted potatoes with a knife, then gently squeeze the bottom ends together to slightly open them. Spoon sour cream into the openings and sprinkle chives over the sour cream. Serve the potatoes on a nice plate or platter.

Nutrition Information (Per 100g)

  • Calories: 100.18 kcal
  • Fat: 3.85 g
    • Saturated Fat: 0.38 g
  • Carbohydrates: 14.42 g
    • Sugars: 0.96 g
  • Protein: 0.96 g
  • Fiber: 1.92 g