Time: 15 min.
Complexity: easily
Quantity: 12 pcs.

Boiled potatoes in their skins with crème fraîche - a detailed recipe.

Ingredients:

• 12 small red-skinned potatoes, unpeeled
• Sea salt
• Crème fraîche or heavy cream for topping
• Chopped herbs for sprinkling (chives, dill, parsley)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, crème fraîche, sour cream, chives, dill, parsley

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Preparation:

Step 1
• Cut the potatoes in half and place them in a saucepan, cover with water, and add coarse salt. Bring to a boil and cook over medium heat until tender, 10-15 minutes.
  
  Drain the water, then rinse the potatoes under cold water.
  
  Trim the bottoms and place the potatoes cut-side down on a serving platter. Season with sea salt. Top with crème fraîche and sprinkle with chopped herbs.

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