Posh Potatoes: My baked potatoes with chived crème fraîche.
There is a constant storm brewing outside my parent’s home. With grey skies hanging even deeper than usual and a nagging cold wind, trying to sneak into your bones, whenever you set a foot outdoors. This is the perfect weather to stay in. To drink hot apple juice with a shot of amaretto. And to take an unwilling dog out for a walk. I can’t think of anything better to come home to, than an oven full with steaming hot potatoes. My baked potatoes with chived crème fraîche is a dish worth taking into your repertoire. Especially, since it requires no work at all. All you have to do is pop some potatoes into a hot oven and let them do their thing for a bit more than an hour. No one can say that cooking wasn’t easy.
Christmas has this way of making it seem as if you were always a few steps ahead of it. Over the course of a year it looks like you are going to make it out on top. But then, suddenly, with the finish line already in sight, Christmas is making a run for it. And you realize, all it had done in the last couple of months was saving some energy. You had already lost the race before it even started. Like every year.
With almost no time at your hands and a nagging cold in your bones, warm food might seem like a good, but far haven of comfort. In times like these I welcome any meal that is silently cooking itself, requiring not even the faintest of efforts on you part. My baked potatoes with chived crème fraîche is the prime example of such a dish. All you need to do is to pop a few potatoes into your oven, and when you return from a stroll through the woods or fields, or your attic, they are sitting there in the oven, waiting for you to unwrap and devour them. The sauce to eat them with is literally done in a minute, so really, there is no excuse not to make these posh potatoes at least once this winter season.
My baked potatoes with chived créme fraîche.
Potatoes Chives Crème Fraîche Pepper Salt Cumin
Preheat your oven to about 200°C. Take a few fairly large potatoes. Clean them and wrap each of them in a sheet of aluminate foil. Bake the potatoes for about an hour and 15 minutes (the larger your potatoes, the longer it’ll take. You might consider piercing your potatoes with metal skewers before the baking. 200°C might seem like a high temperature, but this will not only cook the potatoes through, but also add a bit more flavour.
Chop some fresh chives. In a larger bowl, stir a few tablespoons (about 3 per mid-sized potato) of crème fraîche until it becomes smooth. Add some salt and pepper. As much chopped chives as you want, and a pinch or two of cumin.
The potatoes are done once a knife pierces them effortlessly. Make a vertical slice and break it open. Spoon in some of the crème fraîche, which will start to melt slightly upon the heat. If you feel a bit adventurous, why not add a pinch of smoked paprika powder, or cayenne pepper, or a bit of nigella seeds? In any case enjoy straight away.