8 potatoes, about tablespoon size
1 stick (8 tbsp) 4 oz (112 g) butter, melted
1 tsp salt
Good grinding of black pepper
1 tbsp mixed herbs, chopped
1 stick (8 tbsp) 4 oz (112 g) butter, melted
1 tsp salt
Good grinding of black pepper
1 tbsp mixed herbs, chopped
method
1. Heat the oven to Gas mark 6, 400°F (205°C).
2. Peel the potatoes and place in cold water to prevent them from going brown.
3. Take out and prepare one potato at a time, drying thoroughly.
4. Place in a tablespoon and using a sharp knife slice the potato across its width in thin slices to within 1 cm (1/2 in) from the bottom; the spoon should help prevent you from slicing the potato all the way through.
5. Arrange the potatoes, cut side up, in a roasting tin, brush with half of the melted butter, season and bake for about 35 minutes until tender.
6. Brush with the remaining melted butter and sprinkle the herbs over the top.
7. Return to the oven and cook for a further 15 minutes, until nicely browned.
2. Peel the potatoes and place in cold water to prevent them from going brown.
3. Take out and prepare one potato at a time, drying thoroughly.
4. Place in a tablespoon and using a sharp knife slice the potato across its width in thin slices to within 1 cm (1/2 in) from the bottom; the spoon should help prevent you from slicing the potato all the way through.
5. Arrange the potatoes, cut side up, in a roasting tin, brush with half of the melted butter, season and bake for about 35 minutes until tender.
6. Brush with the remaining melted butter and sprinkle the herbs over the top.
7. Return to the oven and cook for a further 15 minutes, until nicely browned.
serving amount
serves 8
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
