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).
Last modified on: October 24th 2010
1 kg 
1 handful herbs of your choice
100 g 
150 g 
1 teaspoon lemon juiceTimes for this recipe
Preparation
25 min.
Resting
20 min.
Cooking
1 hour
All in all
1 hour 45 min.
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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 100 g butter, 1 teaspoon 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 150 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?
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 | 25 RDI=39 % | 196 RDI=74 % | 130 RDI=178 % | 2,058 RDI=103 % | 8,616 RDI: 103 % |
| Per 100 g | 1 RDI=3 % | 15 RDI=6 % | 10 RDI=14 % | 162 RDI=8 % | 681 RDI: 8 % |
| Per person | 4 RDI=6 % | 32 RDI=12 % | 21 RDI=30 % | 343 RDI=17 % | 1,436 RDI: 17 % |
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)
Potatoes
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Lemon juice
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