Baby Baked Potatoes with Sour Cream and Chives
Introduction
Potatoes with red skin are perfect for baking, offering a tasty and crunchy texture. This simple recipe, adapted from Curtis Stone’s “Relaxed Cooking,” combines coarse sea salt, fresh thyme, and garlic to create a delicious side dish. Serve these baby baked potatoes topped with sour cream and chives for an irresistible treat.

5 ounces (or about 1 cup) coarse sea salt
2 sprigs fresh thyme
3 cloves garlic, chopped
12 small red-skinned potatoes, cleaned and cut into quarters
3 tablespoons olive oil
1/4 cup sour cream
2 teaspoons chopped fresh chives

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Seasoning Mix:
In a small bowl, combine the coarse sea salt, chopped garlic, and fresh thyme.
Toss the Potatoes:
Place the quartered potatoes in a roasting pan.
Drizzle the potatoes with olive oil and toss to coat evenly.
Spread the seasoned salt mixture over the bottom of the pan.
Arrange the potatoes on top of the salt mixture.

Bake the Potatoes:
Bake in the preheated oven for about 30 minutes, or until the potatoes are tender and the garlic is soft.
If you prefer a slightly burnt and crispy skin, you can bake them a bit longer.