Olive Magazine
Scalloped Potatoes Recipe (Pressed Potatoes)

Pressed potatoes

Published: December 6, 2017 at 12:04 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal289
fat7.8g
saturates4.9g
carbs46.8g
sugars2.2g
fibre5.1g
protein5.3g
salt0.21g
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Ingredients

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

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.

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