Baked potoatoes with herb butter or cream
A recipe from cooking-ez.com
172K 14.2 October 24th 2010
For 6 people, you will need:
|Preparation||Resting||Cooking||Start to finish|
|22 min.||20 min.||1 hour||1 hour 42 min.|
Step by step recipe
- 1: Preheat the oven to 200°C (390°F).
Wash the potatoes, scrubbing them thoroughly under running water. Use large potatoes if possible, like samba or belles de Fontenay (King Edwards are good in Britain).
Place them on a baking tray without wiping dry and put in the oven.
- 2: Meanwhile, finely chop the herbs and put in a bowl with 100 g butter, 1 teaspoon lemon juice, salt and pepper.
- 3: Mix with a fork.
- 4: Tip the mixture onto a sheet of plastic film and roll up to produce a cylinder.
- 5: Twist the ends of the film firmly, rather like a sweet wrapper, and put to wait in the fridge.
- 6: Another possible topping can be made by mixing the chopped herbs, salt and pepper with 150 g cream.
- 7: After one hour, check if the potatoes are cooked: a knife blade should pass through them easily. If you feel the least resistance, put them back to cook for a further 10 to 15 minutes, then check again.
- 8: Cut the roll of herb butter into thick slices.
- 9: Split the hot potatoes on a plate and place a spoonful of the cream with herbs, or a slice of herb butter, in the centre. Leave to melt for a minute before serving.
The potatoes can be served simply like this, or with a little green salad and a good vinaigrette dressing, and why not add some slices of Morteau sausage?
For a lighter option, you can replace the cream with yoghurt, fromage frais, or cottage cheese.
September 26th 2021.