4 hours ago
3
These potatoes aren’t “scalloped” into rounds, but roasting them first intensifies the potato flavour, while baking with cream creates a slightly thickened sauce that works excellently with meats.
Ingredients
1kg washed potatoes
salt, to season
30g unsalted butter, cubed
300ml thickened cream
1 tsp vegetable stock powder
Method
Step 1
Heat your oven to 180C fan-forced (200C conventional), place the potatoes on a lined baking tray and roast them for 1 hour in their skins.
Step 2
Allow the potatoes to cool slightly, then roughly chop, skin and all, and add to a roasting tray just big enough to fit them all. Season the potatoes well with salt and dot with the butter. Stir the cream and stock powder together, pour the mix over the potatoes, then return to the oven and bake for 30 minutes, until the top is golden brown. Put under a grill to brown the top of the potatoes further if you like, then serve.
Adam’s tip: We tend to overthink potatoes. There’s a lot of peeling, pricking, wrapping and oiling that often isn’t necessary. Roasting whole washed and unpeeled potatoes is easy and a great start to a lot of recipes.
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