Ingredients:
4-6 meduim old potatoes (King Edwards or Maris Piper)
1 tablespoon olive oil
200g sour cream
bunch of chives
salt
pepper
nutmeg
Children's age: All ages
Makes: Serves 4 to 6
Preparation time: 10 minutes
Cooking time: 10 to12 minutes
T = together
A = adult
Pre-heat the oven to 200xC/gas mark 6.
T Wash and scrub the potatoes - you will cook them with the skins on.
A Cut the potatoes into 1-2cm wedges and place in a saucepan of cold water.
Add a pinch of salt and put over a medium heat and bring to the boil. You are parboiling the potatoes, not cooking them through. This will take a few minutes.
A Take a baking sheet or tin, and pour just enough olive oil (1 tablespoon) into the tin to cover the bottom. Place the tin into the oven to heat the oil.
A Take the potatoes off the heat and drain. Take the tin out of the oven and pour the potatoes into the tin. Season with salt, pepper and nutmeg.
Place in the hot oven to cook and brown for approximately 10 to 12 minutes - this will vary depending on the size and type of potatoes you are cooking.
T Wash and chop the chives. Take the sour cream and spoon it into a bowl.
Add the chives and season to taste. Mix well. Chill until required.
To serve: Take the potatoes out of the oven and place them on several sheets of kitchen paper to absorb the excess fat. Serve with the sour cream dip as a starter or accompanied by additional meat or vegetable dishes.
