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Ingredients
  • subheading: Roasted potatoes:
  • 2 pounds (ca. 1 kg) potatoes (Russet, Red, Yukon Gold)*
  • 2 tablespoons vegetable oil (no cold pressed oils like extra virgin olive oil)
  • ¼ teaspoon fine salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • To finish (optional): Fleur de sel or a pinch of fine salt
  • To serve (optional): Fresh herbs like rosemary and thyme including herb blossoms
  • note: I always use organic potatoes since I don’t peel them.
  • subheading: Sour cream dip:
  • about ½ cup sour cream (more if you are a heavy dipper)
  • 2 teaspoons fresh parsley, finely chopped
  • Salt and black pepper to taste
  • Optional: chili flakes for heat
Steps
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