Baked potoatoes with herb butter or cream
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).
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).
1 hour 45 min.
Easy
12 people
7 IngredientsLast modified on: October 24th 2010
4 lb + 6.4 oz 
2 handfuls herbs of your choice
7.3 oz 
10.6 oz 
2 teaspoons lemon juice
Times for this recipe
Preparation: 25 min.
Resting: 20 min.
Cooking: 1 hour
All in all: 1 hour 45 min.
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
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.
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.
Meanwhile, finely chop the herbs and put in a bowl with 7.3 oz butter, 2 teaspoons lemon juice, salt and pepper.
Stage 3
Mix with a fork.
Stage 4 - 5 min.
Tip the mixture onto a sheet of plastic film and roll up to produce a cylinder.
Stage 5 - 20 min.
Twist the ends of the film firmly, rather like a sweet wrapper, and put to wait in the fridge.
Stage 6 - 3 min.
Another possible topping can be made by mixing the chopped herbs, salt and pepper with 10.6 oz cream.
Stage 7 - 1 min.
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.
Cut the roll of herb butter into thick slices.
Stage 9 - 3 min.
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?
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 | 50 RDI=20 % | 390 RDI=40 % | 260 RDI=40 % | 4,120 RDI=210 % | 17,230 RDI: 210 % |
| 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 % |
How much will it cost?
- For 12 people : 7.50 €
- 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)
Potatoes
Like these other recipes: Boulangère potatoes, Roast in the bag pork with fondant vegetables., Ramekins of duchess potatoes, Normandy seafood stew, How to cook potato grenaille , ... See them all 81
Cream
Like these other recipes: Spaghetti Carbonara, New York style pasta, Potimarron (chestnut pumpkin) "au gratin", Apple macaronade, Cream sauce with Vin Jaune, ... See them all 115
Butter
Like these other recipes: Smooth mixed vegetable soup, Eggs Arsène, Breton Pie, Checkerboard biscuits, Tart Tatin, ... See them all 468
Lemon juice
Like these other recipes: Thin summer tart "à la grecque", Mackerel rillettes, Cauliflower and avocado rémoulade, Rémoulette of celeriac, Penne with Mushrooms, ... See them all 72
Other recipes you may also like
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.May 10th 2023235 K4.5 1 hour 6 min.
Red mullet fillets with a reduced white-wine sauce
For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very...June 25th 201749 K3.8 30 min.
Baked potatoes with poached egg and tuna sauce
You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.September 27th 202039 K 1 hour 20 min.
Salad lyonnaise
Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.December 29th 202128 K 45 min.
Hazelnut and chocolate biscuits
This is a quick, simple recipe: the chocolate ganache topping and hazelnut sweetcrust pastry can both be prepared in advance.March 16th 202224 K 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe