Jana’s salted potatoes

Prep Time: 10 minutes
Servings: 6
Cooking Time: 1 hour
  • 24 - red baby potatoes
  • - about 80ml olive oil
  • - about 25ml sea salt flakes
  • 30ml - creamed horseradish
  • 10ml - wholegrain mustard
  • 250ml - sour cream
  • - a few chives, chopped
Just like her mom, Jana Aggenbach likes to try out new recipes; this is one of her current favourite dishes.

1 Scrub the potatoes well and pat dry with a cloth; make sure they are completely dry.

2 Preheat the oven 200°C. Prick each of the dry potatoes twice with a fork, rub all over with oiled hands and dip the potatoes in the salt, one by one, to get a light coating of salt all over.

3 Arrange the salted potatoes snugly next to each other in an ovenproof dish and bake for about 1 hour or until crispy on the outside and soft on the inside.

4 Mix the horseradish, mustard and sour cream. Cut a cross in each cooked potato and press at the bottom so that the soft flesh is exposed. Arrange on a pretty platter and spoon a dollop of horseradish sauce on each. Sprinkle with chives. Serve the extra sauce in a bowl – it’s also delicious with the fillet.

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