Makes 24 servings
- 1 cup water
- 1 tbsp coarse kosher salt
- 1 ½ pounds
- 1½-inch round baby potatoes
- ¼ cup extra-virgin olive oil
- 1 tbsp finely chopped fresh rosemary
- 1 tsp garlic powder
- ¼ cup sour cream
- Fresh chives, for garnish
Preheat oven to 450°F. In a large bowl combine the water and salt. Add potatoes. Let stand for 5 minutes. Drain potatoes and transfer to a wire rack set on a rimmed baking pan. Prick potatoes with a fork. Bake for 15 minutes. Remove from oven.
In a small bowl combine oil, rosemary and garlic powder. Generously brush oil mixture on potatoes. Bake potatoes for 10 minutes more or until tender. Remove from oven. Let stand for 10 minutes.
Using a paring knife cut a small X in each potato. Slightly squeeze potatoes open. Top each with ½ teaspoon sour cream. Garnish with chives.
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