Pressed potatoes

Pressed potatoes

  • serves 6
  • Easy

Looking for alternative roast potatoes to serve over the festive season? Check out this brilliant get-ahead recipe, inspired by those perfectly portioned potato stacks served in restaurants. All the fiddly work is done ahead, then you simply need to roast at a high heat to achieve meltingly tender, burnished golden potatoes

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Ingredients

  • all-purpose potatoes such as Elfe or Desirée 1.5kg, peeled
  • butter 50g, plus extra for the tin and baking
  • garlic 1 clove, crushed
  • chicken stock 75ml

Method

  • Step 1

    Slice the potatoes really thinly using a food processor or mandoline.

  • Step 2

    Put the butter and garlic in a pan and slowly melt, then sizzle gently for 3-4 minutes. Stir in the stock and season.

  • Step 3

    Heat the oven to 180C/fan 160C/gas 4.Butter and line a 20cm square tin with baking paper. Layer up the potatoes, spooning over some of the butter liquid in between.

  • Step 4

    Cover with foil and cook for 1 hour or until completely tender. Cool, then cover with a double sheet of foil, a heavy piece of cardboard that will fit the top and sit 3 or 4 heavy cans on top to weigh it down. Chill in the fridge overnight.

  • Step 5

    When you are ready to serve, turn out the potatoes and cut into 12 rectangles (2 cuts along and 3 cuts down).

  • Step 6

    Heat the oven to 220C/fan 200C/gas 7. Put the potato portions on a baking tray lined with baking paper and brush with melted butter. Cook for 30-40 minutes until crisp and golden on the outside and heated through.

Want more roast potatoes recipes? Check out our best ever roasties here...

Garlic and rosemary roasties

Nutritional Information

  • Kcals 289
  • Fat 7.8g
  • Saturates 4.9g
  • Carbs 46.8g
  • Sugars 2.2g
  • Fibre 5.1g
  • Protein 5.3g
  • Salt 0.21g
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