Roast Red-Skinned Potatoes with Chilli and Horseradish Crème Fraîche

Name: Roast Red-Skinned Potatoes with Chilli and Horseradish Crème Fraîche
Yield: Serves 4
Ingredients: 100 ml (3½ fl oz) crème fraîche; 2 tablespoons freshly grated horseradish root; 2 tablespoons chopped chives; 1 large red chilli, deseeded and chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 500 g (1 lb 2 oz) baby red potatoes; 8 sprigs of thyme; 4 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

500 g (1 lb 2 oz) baby red potatoes
4

Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 200°C/400°F/gas mark 6. Place the whole, unpeeled potatoes in a large roasting tin, pour over the olive oil and toss well. Season with salt and pepper and tuck in the fresh thyme. Roast