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Twice as nice when twice baked

Twice-baked potatoes make a good side with ham or lamb. photo by Virginia O. McCoy.

April 03, 2014
New potatoes are among my favorite. Small and tender with red skin or white.

This week I twice baked some new potatoes with fresh herbs and a sour cream drizzle. Yummy.

Twice Baked New Potatoes

(adapted from

BBC Good Food)

3 lbs. new potatoes (red or white)

2 to 3 tablespoons olive oil

2 to 3 teaspoons fresh chopped herbs (rosemary, thyme or parsley)

salt and pepper to taste

1/4 cup sour cream

2 tablespoons heavy cream (or 1/2 and 1/2)

1 tablespoon chopped fresh chives

Preheat oven to 300 degrees. Place washed potatoes on a bake sheet and bake at 300 for two hours. Remove from oven, cool a bit then toss potatoes with two tablespoons of olive oil, fresh chopped herbs and season with salt and pepper. Tightly arrange potatoes in a baking dish that is slightly to small. Use a small metal spatula to smash potatoes into a single layer fit.

You can prepare potatoes to this point a day in advance.

Raise oven temperature to 400 degrees. Bake potatoes at 400 for 35 to 40 minutes.

Meanwhile, whisk together sour cream with heavy cream. Taste and season with salt and pepper.

Remove potatoes and drizzle with a bit more olive oil, then drizzle sour cream mixture over potatoes and scatter chopped chives over top.

I made these potatoes once using fresh thyme and the other with fresh rosemary. Both were delicious. Really.

These tasty potatoes will pair nicely with ham or lamb.

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