Die besten Ofenkartoffeln aus kleinen Kartoffeln

Zutaten

• 1 kg baby potatoes
• 8 C (2 litre) water
• salt
• 4 sprigs thyme
• 1 bayleaf
• 1 clove garlic, crushed
• 4 Tbsp (60 ml) olive oil
• To serve
• 100 ml sour cream
• 3 Tbsp chives, chopped

Zubereitung

1. 1

   Boil the potatoes with the herbs in salted water until soft.

2. 2

   Remove from the heat, strain and allow to cool to room temperature.

3. 3

   Cut a criss-cross into the top of each potato using a sharp serrated knife.

4. 4

   Gently squeeze each potato between your thumb and index finger to push some of the inside of the potato to the top.

5. 5

   Preheat the oven to 200 °C.

6. 6

   Place the potatoes onto a roasting tray and drizzle with olive oil. Sprinkle with salt and pepper.

7. 7

   Roast at 200 °C for 8-10 minutes, or until the tops of the potatoes are crisp.

8. 8

   Serve with sour cream and chives.