Oven Potato with Sour Cream, Vegetables and Fresh Herbs
A roasted potato dish with sour cream, vegetables and fresh herbs is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 medium, waxy potatoes
- Salt
- 20 g butter
- 400 g sour cream
- pepper (ground)
- lemon juice (optional)
- 1 packet watercress
- 2 cooked beetroot heads (vacuum‑packed)
Instructions
-
1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Wash the potatoes and boil them in salted water for about 20 minutes. Drain, cut crosswise, and bake on a parchment paper‑lined tray with butter for about 10 minutes.
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3.
Season the sour cream with salt, pepper and lemon juice; taste and adjust.
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4.
Trim the watercress. Slice or shave the beetroot into very thin slices.
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5.
Remove potatoes from oven, press them slightly apart and fill with seasoned sour cream.
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6.
Arrange beetroot slices into small rosettes on top of the sour cream.
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7.
Garnish with watercress and sprinkle a little salt before serving.
