There are some things in life that are always good; finding unexpected money in one of your drawers, receiving a call from someone you miss, having warm feet….it’s a long list. And on that list (at least mine), potatoes will always have a place. I think I can say, with certainty, that I’ve never declined a good potato dish. In any of it’s variants. They’re just so good and go with everything…and there are so many ways you can cook them. They make any ingredient shine. But there’s a few  ingredients that will always be glory to me when baked alongside this lovely tubers: cream, butter, rosemary, and cheese. So here goes a version using a couple of those; rosemary and sour cream. It’s an incredibly fast and easy dish, and it’s also clean. You’ll only need the chopping board, knife, and dish where you’ll be baking. And the result is so good you’ll hardly believe it was that simple. Read more for the recipe.

Sour cream and rosemary baked potatoes
(own recipe)

12 medium sized potatoes, parboiled. (whatever kind you like for baking is fine)
1/3 cup sour cream
3 tbsp olive oil
Leaves of 2 large sprigs fresh rosemary
Freshly ground pepper
Fine sea salt

Directions
Preheat the oven to 400ºF
Cut the potatoes in big chunks, about 3 cm big. Place them on your baking dish along with the rest of the ingredients and mix them thoroughly. Cover with foil and bake for about 35 minutes. Remove the foil and switch your oven to broil. Cook for 5more minutes or until the tops are golden brown.