Ingredients
5 oz of coarse sea salt, which is approximately 1 cup
* I used a combination of herbs, so there are two sprigs of fresh thyme.
12 tiny red-skinned potatoes, peeled and quartered, 3 tablespoons of olive oil
quarter cup of sour cream
2 tablespoons of fresh chives, chopped
Preparation
Turn the oven on high heat (375Ā°F). Gather the garlic, thyme, and salt in a little bowl. Arrange the potatoes in a roasting pan on top of the salt mixture, then drizzle with oil. Cook in the oven for approximately 25 minutes, or until potatoes are tender and cooked through. After taking the potatoes out of the oven, set them aside to cool.
Before cutting a tiny X into the top of each potato, brush off any excess salt mixture. Pull the top off each potato by pressing inward with your thumbs and index fingers. Serve the potatoes with a teaspoon of sour cream, chives, and a sprinkling of salt and pepper.
Graze it!