From Chef Segev Moshe

Recipe Serves: 2 to 4

A note from chef Moshe:

My first job was as a dishwasher at a bowling alley. One day, one of the cooks didn't show up and I was told I would be replacing him. The first dish I made was a Greek Salad and I was so proud just to make something on my own. My cooking has changed a lot since then, but I still love how a few simple ingredients can be transformed into a tasty dish – just like these potatoes.

Potato Ingredients:

• 8 fresh potatoes, peeled
• Rosemary, to taste
• 1/8 cup olive oil
• 1 teaspoon kosher salt
• Coarse pepper to taste
• 4 tablespoons brown sugar
• Roasted hazelnuts and basil for garnish

Cream sauce ingredients:

• 2 cups crème fraîche
• 5 tablespoons fresh chives, finely chopped
• 5 tablespoons olive oil
• Coarse pepper and table salt, to taste

Instructions:

1. Preheat oven to 390°F. Season the potatoes with olive oil, salt, pepper and rosemary. Wrap each potato separately in foil. Bake for at least half an hour, or until tender.
2. Mix the crème fraiche, chives and olive oil together. Season with salt and pepper.
3. Remove potatoes from the foil. Lightly crush on a serving plate and sprinkle with brown sugar. Caramelize using a kitchen torch or under the top oven grill at maximum setting until the potatoes reach a light, golden caramel color.

To serve:

Pour the cream sauce over the potatoes. Sprinkle with roasted hazelnuts, kosher salt and olive oil. Garnish with basil leaves and serve immediately.