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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).

199 K 1× 4.1/5 (25 reviews)

1 hour 45 min. difficulté

Easy

3.75 €

12 people

7 Ingredients

Last modified on: October 24^th 2010

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For 12 people, you will need:

1 2 kgs potatoes
2 2 handfuls herbs of your choice
3 200 g butter
4 300 g cream
5 salt
6 pepper
7 2 teaspoons lemon juice
Total weight: 2,530 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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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

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.

Meanwhile, finely chop the herbs and put in a bowl with 200 g 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 300 g 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?

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

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)

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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

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