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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes in olive oil and sprinkle with salt flakes. Roast for 40 minutes or until they feel soft when pressed.
2. Cool briefly, then cut a cross in the top of each and press the sides so they open up. Just before serving, spoon a little crème fraîche into each and top with roe or chives.

Per serving with roe

57 kcalories, protein 1.2g, carbohydrate 2.2g, fat 4.8 g, saturated fat 2.4g, fibre 0.1g, salt 0.15 g

http://www.bbcgoodfood.com/recipes/4999/

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Ingredients

• 24 baby potatoes
• olive oil
• sea salt flakes
• 200ml tub crème fraîche
• 1 jar Onuga (herring) or salmon roe or some snipped chives

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Difficulty and servings

Makes 24

Preperation and cooking times

Ready in 1 hour

Ingredients

• 24 baby potatoes
• olive oil
• sea salt flakes
• 200ml tub crème fraîche
• 1 jar Onuga (herring) or salmon roe or some snipped chives

Per serving with roe

57 kcalories, protein 1.2g, carbohydrate 2.2g, fat 4.8 g, saturated fat 2.4g, fibre 0.1g, salt 0.15 g

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