Roasted Kipflers with Garlic and Rosemary

[Guest guest]

Roasted Kipflers with Garlic and Rosemary

 

 

6 kipfler potatoes, halved lengthways

2 cloves garlic, unpeeled

8 teaspoons coarsely chopped rosemary

8 teaspoons olive oil

1/4 cup coarsely chopped fresh flat-leaf parsley

8 teaspoons vegan sour cream

2 teaspoons finely chopped fresh chives

 

 

1. Preheat oven to 200 C (400 F) fan-forced.

 

2. Combine potatoes, garlic, rosemary and oil in a small baking dish;

roast about 20 minutes or until tender.

 

3. Stir in parsley.

 

4. Combine sour cream and chives in a small bowl.

 

5. Serve potato mixture with sour cream.