This is another recipe from ' Relaxed Cooking With Curtis Stone ' It is baked potato with sour cream and chives. " Baked potatoes just might be the perfect comfort food. In miniature, they become a great finger food, too. Cooking the potatoes on a bed ofsalt dries them out a bit and gives them a fluffier, drier texture, so they can hold more of the good stuff like sour cream, butter, crispy bacon, grated cheese, or whatever tickles your fancy " Excerpt taken from Curtis Stone Cookbook.
The aroma of garlic , sea salt and fresh herbs whilst baking was absorbed by the potatoes, thus making it very flavorful and this can be served together with any bbq meat. Top it with sour cream or as quoted by the Chef Curtis himself , crispy bacon and grated cheese would be great too. Do you know why I heart Curtis Stone's cookbook? Simply because his recipes are simple and yummy-licious .
red-skinned potatoes are ideal for baking
drizzles with olive oil and lay them on a bed of coarse sea salt
mixed with chopped garlic and fresh thymes
( mixed herbs in my case )
and baked at 375°F for 30 minutes
I prefer the skin a bit burnt :p ....crispy yummy
brush off the extra salt on the skin
cut an X on the surface and using both thumbs and index fingers,
press inward to open the top of each potato
dollop a teaspoon of sour cream onto each potato ,
sprinkle with the chives and serve
Baby Baked Potatoes With Sour Cream & Chives
( adapted from Relaxed Cooking With Curtis Stone )
5 ounces coarse sea salt ( about 1 cup)
2 sprigs fresh thyme * I used mixed herbs
3 garlic cloves, crushed
12 small red-skinned potatoes, scrubbed
3 tbsp olive oil
1/4 cup sour cream
2 tbsps chopped fresh chives
Preheat the oven to 375°F. Mix the salt, thyme and garlic in a small bowl. Sprinkle the salt mixture into a roasting pan, arrange the potatoes on top of it, and drizzle the oil over the potatoes . Baked for about 25 minutes, or until the potatoes are fully cooked and soft. Remove the potatoes from the oven and let them cool.
Brush any excess salt mixture from the potatoes and cut a small X in the top of each one. Using both thumbs and index fingers, press inward to open the top of each potato. Dollop a teaspoon of sour cream onto each potato, sprinkle with the chives , and serve.
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