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Roasted potatoes with chives and crème fraîche
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Directions
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Wrap the potatoes separately in aluminum foil with a knob of butter, 1/2 clove of garlic and a pinch of salt. Roast the potatoes on the barbecue until done.
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Cut the potatoes open and scoop 1 tablespoon of crème fraîche on each half. Garnish each half with chopped chives, both whole and finely chopped.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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