Crème Fraîche Mini Baked Potatoes
Servings:
5 servings
prep time:
15 mins
cook time:
25 mins
Total time:
40 mins
Ingredients
-
1 pound baby potatoes, washed and dried
-
2 tablespoons olive oil
-
1 teaspoon garlic salt
-
1 teaspoon onion powder
-
1 teaspoon fresh rosemary, finely chopped
-
¼ teaspoon cracked black pepper, more for garnish
-
Vermont Creamery Crème Fraîche
½ cup
-
2 tablespoons fresh chives, chopped
Directions
- Heat oven to 400°F.
- Toss potatoes in large bowl with olive oil, garlic salt, onion powder, rosemary, and black pepper until fully coated.
- Transfer potatoes to baking sheet and bake in center rack for 25-35 minutes or until fork tender.
- Remove from oven and cool for 5 minutes or until cool enough to handle.
- Make small cut on top of each potato and pinch sides to create small divot.
- Spoon crème fraîche onto divots of potato and top with chives and extra cracked pepper.
