Baked potoatoes with herb butter or cream


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).
200 K 4.1/5 (25 reviews)
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Last modified on: October 24th 2010
For 6 people, you will need:

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

Stage 3
Baked potoatoes with herb butter or cream
Mix with a fork.

Stage 4 - 5 min.
Baked potoatoes with herb butter or cream
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
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
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
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
Cut the roll of herb butter into thick slices.

Stage 9 - 3 min.
Baked potoatoes with herb butter or cream
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 recipe30 RDI=10 %200 RDI=20 %130 RDI=20 %2,060 RDI=100 %8,620 RDI: 100 %
Per 100 g1 RDI=1 %20 RDI=1 %10 RDI=2 %160 RDI=8 %680 RDI: 8 %
Per person4 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 6 people : 3.75 €
  • Per person : 0.65 €

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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 24th 2010 at 13:53 n° 1

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