Sautéed Potatoes With Chives and Creme Fraiche

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So I have to admit I’m not a massive potato eater but when I do I love a small new potato cooked in various different ways and this is so simple and is as good in the summer as it is in the winter.

The perfect recipe for your SBJ clay pot and even better if you want to do your whole meal and just stick a chicken on top of them,,, hey presto a whole meal in an hour and a half, 1 pot and the most amazing flavour.

Ingredients

1 kg of washed new potatoes
1 small bunch of sliced spring onions
50g of diced butter
1 tablespoons of olive oil
sea salt and pepper
1 dessert spoon of rinsed capers (optional)
1 bunch of roughly chopped flat leaf parsley
2 tablespoons of thick crème fraîche
1 whole chicken (optional)

Method

Traditionally you don’t use fat (butter or oil) when cooking in a clay pot but this recipe just works so well so lets not be traditional for a moment or two!
What could be could be easier than this? Put the potatoes into the SBJ clay pot, add the butter, the spring onions, drizzle over the olive oil, sprinkle with a bit of salt and pepper and mix, place a whole chicken on top if using then pop the lid on the pot and put in a cold oven, heat to 250°C then cook for 1 1/2 hours.
Take out of the oven remove the chicken (if using) and gently stir through the capers, parsley and crème fraîche. I like to remove the legs, breasts and wings from my chicken, place back on top of the potatoes and serve directly from the pot.

Sautéed Potatoes With Chives and Creme Fraiche

Ingredients

Method

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