Prep: 10 mins Cook: 1 hr Plus cooling
Bake up some new potatoes and top with soured cream and chives for a bite-sized, simple canapé
Nutrition and extra info
- Gluten-free
Nutrition: per serving (4)
- kcal133
- fat4.6g
- saturates0.5g
- carbs19.6g
- sugars2.4g
- fibre1.4g
- protein3.1g
- salt0.7g
Ingredients
- 500g bag new potato
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- sea salt
- 75ml half-fat soured cream
- small bunch chives, snipped
Method
Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.
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