Oven Potatoes with Chanterelles and Sour Cream

Ingredients

• 4 starchy potatoes (200 g each)
• 1 tbsp Rapeseed Oil
• 0.5 bunch Chives
• 1 handful parsley leaves
• 250 g sour cream (30% fat)
• Salt
• Pepper
• 2 tsp chili flakes
• 1 tsp lemon juice
• 350 g chanterelles
• 2 tbsp butter (15 g each)

Instructions

1. 1.

   Wash potatoes thoroughly, pierce all around several times with a fork and brush with oil. Place in a baking dish and bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 1 hour until tender.

2. 2.

   Meanwhile wash herbs, pat dry, cut chives into fine ribbons. Set aside some parsley leaves, finely chop the rest. Whisk sour cream with salt, pepper, 1 tsp chili flakes, half of the herbs and lemon juice until smooth and season to taste.

3. 3.

   Clean chanterelles, rinse briefly if needed and pat dry carefully. Heat butter in a pan. Sauté mushrooms over high heat for about 5 minutes. Season chanterelles with salt and pepper.

4. 4.

   Remove potatoes from oven, cut crosswise and gently press apart. Spoon some sour cream inside, fill with chanterelles, and top everything with 1–2 tbsp sour cream. Sprinkle remaining chili flakes and herbs on the potatoes, grind over pepper and garnish with parsley. Serve extra sour cream on the side.