Baked potoatoes with herb butter or cream

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 1 kg potatoes
• 2 1 handful herbs of your choice
• 3 100 g butter
• 4 150 g cream
• 5 salt
• 6 pepper
• 7 1 teaspoon lemon juice
• Total weight: 1,265 grams

Times:

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?

Remarks

For a lighter option, you can replace the cream with yoghurt, fromage frais, or cottage cheese.

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