| Produce: baby potatoes, thyme, garlic, chives
Dairy: sour cream
Seasonings: bay leaf, black pepper
Other: olive oil
Cooking Method: stovetop, oven
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Ingredients:
1 kg baby potatoes2 ltr water
Salt
4 sprigs of thyme
1 bay leaf
1 garlic clove, crushed
50 ml olive oil
½ tsp black pepper, freshly ground
100 ml sour cream
3 tbsp chives, chopped
Procedure:
Boil potatoes with herbs in salted water until soft.
Remove from the heat strain and cool down to room temperature
Cut the top of each potato in a criss-cross with a sharp serrated knife.
Gently squeeze with your thumb and index fingers to push some of the inside of the potato to the top.
Place onto a roasting tray and drizzle with olive oil. Sprinkle with salt and pepper.
Roast in a preheated oven at 200°c for 8-10 mins, just enough to crisp the tops of the potatoes.
Serve with sour cream and chives.
Hotel/Inn/Resort: Belmond Mount Nelson Hotel, South Africa
Recipe Type: Authentic
Recipe Author: Chef Rudi Liebenberg
Original Photograph By: Chef Rudi Liebenberg
Photograph Retouched By: Recipe Spy
Recipe Source: http://blog.biworldwide.co.uk/blog/day-8-south-africa-belmond-mount-nelson-hotel-recipes.html
Recipe Type: Authentic
Recipe Author: Chef Rudi Liebenberg
Original Photograph By: Chef Rudi Liebenberg
Photograph Retouched By: Recipe Spy
Recipe Source: http://blog.biworldwide.co.uk/blog/day-8-south-africa-belmond-mount-nelson-hotel-recipes.html
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