The PERFECT little nibbly treat for your party this Christmas!
- 500g bag new potatoes
- 1 tbsp olive oil
- Sea salt
- 75ml half-fat soured cream
- Small bunch chives, snipped
Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.
Prick the potatoes with a fork, rub with the oil, and then toss with sea salt. Arrange on a baking tray and bake for 30-40 mins or until golden brown and skin is crispy. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives.