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    Salt-Baked Baby Potatoes with Crème Fraîche and Roast Garlic

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    Salt-Baked Baby Potatoes with Crème Fraîche and Roast Garlic

    This is a good accompaniment to roast chicken or lamb, or to goat's cheese as a light lunch.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 4 as a side dish


    • 600g coarse sea salt
    • 675g baby potatoes (about 12)
    • 6 sprigs thyme
    • 4 whole heads garlic
    • Olive oil
    • 150ml crème fraîche
    • Lightly dressed watercress to serve (optional)


    1. Preheat the oven to 160°C, gas mark 2½.
    2. Put a layer of the salt into a small ovenproof dish. Put the potatoes on top, leaving gaps in between, tuck in the thyme and sprinkle over the remaining salt. Cover with foil and bake for 2 hours.
    3. Meanwhile, put the garlic in another small roasting tin, drizzle on some olive oil and season with salt and pepper. Pour in 100ml water. Roast along with the potatoes for the last hour of their cooking, until soft and slightly caramelised. You may need to add a little more water every so often.
    4. While the potatoes are warm (not hot), brush off the salt, cut them through the middle without going all the way through and fill each with 1 tsp crème fraîche. Grind some black pepper over the top and serve with the garlic and a few leaves of watercress. Diners should squeeze the garlic flesh out of the cloves and smear it on their potatoes.

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    Drinks recommendation

    The salty tang of chilled, dry sherry would be fab with these.


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