Salt-Crusted Fingerling Potatoes

INGREDIENTS

1 ½ pounds multi-color fingerling potatoes

1 tablespoon olive oil

¼ cup Diamond Crystal Salt Co.^™ Kosher Salt 

1 teaspoon ground black pepper

4 cloves garlic (smashed)

2 sprigs fresh thyme (plus more for garnish)

2 bay leaves

1 cup sour cream (for serving)

Fresh chives (for garnish)

DIRECTIONS

Place potatoes, and just enough water to cover them, in a large heavy-bottomed skillet over high heat. Stir in olive oil, salt, pepper, garlic, thyme and bay leaves. Bring mixture to a boil, and simmer uncovered until potatoes are just tender, about 20 minutes.

Drain potatoes and return to pot. Cook for an additional 3-4 minutes, stirring frequently, until crispy.

Spread sour cream on a serving platter, and top with potatoes. Garnish with additional thyme and chives