Herb Roasted Potatoes with Sour Cream

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New potatoes (or small sized potatoes), 6-8, peeled, and par-boiled
Salt, to taste
Pepper, 1/2 tsp
Paprika, 1/2 tsp
Oregano leaves, dried, 1/2 tsp
Mixed Italian herbs, 1/2 tsp
Rosemary, dried, 1/2 tsp
Garlic, freshly crushed, 1/2 tsp
Butter, 4 tbsp

For sour cream:

Olper's Cream, 4 tbsp
Lemon juice, 2 tsp
Salt, a pinch
Pepper, a pinch
Fresh coriander and mint, chopped, 1 tbsp


Peel the potatoes, and par-boil them. Now drain the water, and put the potatoes in a large bowl. Mix in butter, salt, pepper, garlic and the herbs. Mix well then toss in a baking tray, then in the pre-heated oven, and bake for 30- 40 minutes at 200 C. Occasionally, pull out the tray and turn the potatoes so they are a nice golden brown from both the sides.

In a bowl, mix lemon in the cream. Add salt pepper, mint and coriander. Mix really well till the cream thickens. Once the potatoes are done, serve with cream and garlic bread if desired. 

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