Baked Potatoes with Sour Cream Sauce Recipe
New baked potatoes in bacon with rosemary, Basil and thyme. For it, I will make a spicy sour cream sauce with grainy mustard and lemon juice with olive oil. Not difficult, but with such a great result, I just recommend it!
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
For potato
For sauce
Instructions
  1. Young large potatoes are washed to the maximum with a brush. You don’t need to skin it. Baked potatoes in the skin are very useful. Yes, and new potatoes have skins-you can say that there is no. Dry the tubers with a paper towel, cut in half lengthwise. Put it in a dish. Sprinkle with Basil, thyme, rosemary and salt. Mix with your hands and let stand for 5-10 minutes. Then wrap in strips of bacon and place in any shape or on a baking sheet. Put in the oven for 30 minutes at t-180 C. Check for readiness by piercing the potatoes with a toothpick or knife. That was enough time for me. Focus on your oven.
  2. While the potatoes are baking, we make a sauce for them. Be sure to do it! The pair will make an excellent dish. Combine sour cream, olive oil, and grainy mustard (any) in a saucepan and squeeze the juice from the lemon slices into the same place. The sauce is ready.
  3. Potatoes are ready. Serve.
  4. We put them on plates. I will complement the dish with fresh herbs and vegetables.
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