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Claypot potatoes with salmon caviar & sour cream

Method

  • Soak the claypot in cold water. Then drain and dry well.
  • When ready, preheat oven to 220°C fan forced (230°C normal). 
  • Scatter 2 tbsp salt in the base of the claypot (or heavy-bottomed casserole) and place the potatoes on top. Then sprinkle more salt with the garlic cloves, bay leaves and thyme on top. Cover and cook in the middle of the oven for about 45-60 mins until the potatoes are tender.
  • Remove the potatoes and brush off any excess salt with a pastry brush. Then cut deep crosses in them and top with a dollop of sour cream, salmon caviar and a sprinkling of chives.

Ingredients

  • sea salt
  • 16 baby potatoes (chats), scrubbed well
  • 6 whole garlic cloves, unpeeled
  • 4 fresh bay leaves
  • 2 fresh thyme sprigs
  • sour cream
  • salmon caviar
  • chives, snipped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm