Publications
Sout-aartappels
Prep Time: 10 minutes
Servings: 6
Cooking Time: 1 hour
Ingredients
- 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
Method
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.
