John Myers
Ingredients for 4 servings:
- 800 g potatoes, new
- 4 tbsp oil
- ½ tsp sweet paprika powder
- Salt
- ½ tsp cayenne pepper
- 1 tsp sugar
- 500 g tomatoes, halved
- 2 tbsp fresh mixed herbs, chopped
- 500 g herb curd
- 200 g sour cream
- 2 tbsp horseradish
- 1 bunch of chives, cut into rolls
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Brush the potatoes thoroughly and quarter them lengthwise. Drizzle with oil and place cut-side up on a baking sheet lined with parchment paper. Mix the paprika, salt, sugar, and cayenne pepper and sprinkle half of it over the potatoes. Bake in a preheated oven at 200°C for about 20 minutes. After about 10 minutes of cooking, place the tomatoes cut-side up next to the potatoes and sprinkle the remaining seasoning mix over them. Meanwhile, mix the herb curd, sour cream, horseradish, and chives together, and season with salt and pepper. Serve with the potatoes and tomatoes. A dry white wine goes well with the dish.
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