Pressed potatoes
Published: December 6, 2017 at 12:04 PM
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Serves 6
Easy
Total time: 2 hrs and 15 mins
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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
Nutrition
-
1.5kg potatoes
peeled
-
50g butter
plus extra for the tin and baking
-
1 clove garlic
crushed
-
75ml chicken stock
Nutrition: per serving
- kcal289
- fat7.8g
- saturates4.9g
- carbs46.8g
- sugars2.2g
- fibre5.1g
- protein5.3g
- salt0.21g
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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...
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