1,550 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Baked potoatoes with herb butter or cream

Name: Baked potoatoes with herb butter or cream
Prep time: 42 min
Cook time: 1 h
Total time: 1 h 42 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg potatoes; 1 handful herbs of your choice; 100 g butter; 150 g cream; salt; pepper; 1 teaspoon lemon juice

Here's how to prepare good baked potatoes, and two ideas for toppings.

Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley only).

210 K 1× 4.1/5 (25 reviews)

1 hour 45 min. difficulté

Easy

3.75 €

6 people

7 Ingredients

Last modified on: October 24^th 2010

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 for this recipe

Preparation: 25 min.

Resting: 20 min.

Cooking: 1 hour

All in all: 1 hour 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 1 hour

Baked potoatoes with herb butter or cream : Stage 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.

Stage 2 - ⌛ 5 min.

Baked potoatoes with herb butter or cream : Stage 2

Meanwhile, finely chop the herbs and put in a bowl with 100 g butter, 1 teaspoon lemon juice, salt and pepper.

Stage 3

Mix with a fork.

Stage 4 - ⌛ 5 min.

Baked potoatoes with herb butter or cream : Stage 4

Tip the mixture onto a sheet of plastic film and roll up to produce a cylinder.

Stage 5 - ⌛ 20 min.

Baked potoatoes with herb butter or cream : Stage 5

Twist the ends of the film firmly, rather like a sweet wrapper, and put to wait in the fridge.

Stage 6 - ⌛ 3 min.

Baked potoatoes with herb butter or cream : Stage 6

Another possible topping can be made by mixing the chopped herbs, salt and pepper with 150 g cream.

Stage 7 - ⌛ 1 min.

Baked potoatoes with herb butter or cream : Stage 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.

Stage 8 - ⌛ 5 min.

Baked potoatoes with herb butter or cream : Stage 8

Cut the roll of herb butter into thick slices.

Stage 9 - ⌛ 3 min.

Baked potoatoes with herb butter or cream : Stage 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.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	200 RDI=20 %	130 RDI=20 %	2,060 RDI=100 %	8,620 RDI: 100 %
Per 100 g	1 RDI=1 %	20 RDI=1 %	10 RDI=2 %	160 RDI=8 %	680 RDI: 8 %
Per person	4 RDI=2 %	30 RDI=3 %	20 RDI=3 %	340 RDI=20 %	1,440 RDI: 20 %

Possible allergens in this recipe: milk

How much will it cost?

For 6 people : 3.75 €
Per person : 0.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Prune Far

Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.

October 3^rd 2010254 K 15 1 hour 10 min.

Beurre blanc sauce

Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.

February 2^nd 2012194 K3.8 35 min.

Cauliflower and chickpea purée

Cauliflower and chickpeas go really well together. Here they are combined in a creamy purée which makes a delicious accompaniment for red meat, for example.

January 27^th 202157 K 45 min.

Duet of creamed cauliflower and cabbage

For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce.

July 4^th 202154 K 55 min.

Express apple tart

A fine apple tart, very quick to make.

April 8^th 2020383 K 24.6 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

Hi JH, I may not be able to understand the recipe in French, for some reason the English translator is not working, however, there is not language barrier when it comes to; Those potatoes look heavenly! One of the dishes I would adore prepared in honor of Julia Child, lol:) Thank you for sharing...I have taken a rest from blogging for a while but I always love hearing from you even though I am so bad at writing back. Please know you and yours are often in my thoughts. Your site looks superb! Louise:)
Posted by Louise october 24^th 2010 at 13:53 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.