Mini roast potatoes with crème fraîche
- Preparation and cooking time
- Total time
- A little effort
- Makes 24
Ingredients
- 24 baby potatoes
- olive oil
- sea salt flakes
- 200ml tub crème fraîche
- Onuga or salmon roe or chives
Method
- STEP 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.
- STEP 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.
