Ingredients
6 large (about 220g each) Sebago potatoes
Olive oil, sea salt flakes and pepper
1 cup sour cream, to serve
1/4 cup snipped chives, to serve
Method
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Scrub potatoes and place each one onto a piece of foil. Pierce the surface with a fork and brush with olive oil and season to taste with sea salt and pepper. Wrap the potatoes to enclose in foil.
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Roast at 200C (180C fan forced) for 1 hr – 1 hr 10 min or until tender. Cut into the potatoes and top with sour cream and chives. Season with black pepper to serve.
TO COOK IN A SLOW COOKER
Prepare potatoes as in step 1. Then arrange in the base of a slow cooker and cook, covered on HIGH for 3-4 hr. Turning halfway through cooking. Serve with sour cream and chopped chives.
