Marlene's Cream Roasted Potatoes
Source of Recipe
From Marlene at cookskorner.com - found in a British cookbook, "Easy Christmas"
Recipe Introduction
Marlene says, "These were dynamite. the potatoes absorb some of the cream and make them really creamy inside while thr rest of the cream gets sort of buttery and helps to crisp up the potatoes outside...mine seem to take more like an hour and a half to get as crispy as I like them. Remember to turn every 20 miinutes. They'll look weird in the cream at first, but truyst me, at the end they won't!" She is absolutely right. These were phenomenal! I did mine in my toaster oven and they took a bit longer than the 90 minutes, but also I increased the amount by half again. Don't think that you can put this on a sheet pan. These lovelies are SWIMMING in the cream - you'll need to use a roasting pan with sides. I had a good result with Yukon gold potatoes.
List of Ingredients
500 grams (17.64 oz.) roasting potatoes, peeled and quartered
200 ML (6.76 oz.) heavy cream
1 t. hot mustard powder
1/2 t. salt
Recipe
Preheat the oven to 350 degrees.
Place the potatoes in a small roasting pan (I lined with Release and was glad that I did). Mix the heavy cream, mustard powder and salt together and pour over the potatoes. Toss. Roast for about 1 and 1/2 hours or until as crispy as you like. Toss the potatoes every 20 minutes.
Serves 4.
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