METHODSlice the potatoes in to rounds approximately 5mm thick, ready for steaming.
Place in steamer and cook for 20-25 minutes.
Drizzle the olive olive oil mixture over the potatoes when ready.
Top with sour crème.
Serves: 2
Preparation: 10 mins
Cooking: 20-25 mins
350g Albert Bartlett Butter Gold Potatoes
Drizzle of Olive Oil
Flat Leaf Parsley (as required)