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• 6 medium-sized potatoes, any kind or a mixture (recommended are Russian Blue, Banana Fingerling or Yukon Gold) • 1 tsp. (5 mL) fresh rosemary • 1 tsp. (5 mL) fresh tarragon • 1 tsp. (5 mL) fresh savoury • 1 tsp. (5 mL) sea salt • 1 tsp. (5 mL) oil • 3 garlic cloves, crushed
Scrub potatoes. Leaving skins on, cut into bite-size cubes. Place in microwave-safe bowl and heat on high for 2.5 minutes. Remove and toss with herbs, oil, salt and garlic. Transfer to a foil pouch and bake in the oven or BBQ at 350°F (175°C) for 35 to 45 minutes. Serve with sour cream and fresh chives.