Jamie's Food Team
By Ben Slater
1 hr plus chilling
Not Too Tricky
serves 6
About the recipe
These fun, super-kitsch French-style potatoes are great for making ahead of time. Pipe out the pretty swirls and pop them in the fridge until needed, then watch them pick up loads of colour and texture in the oven. Roast dinners just got a whole lot better!
Recipe From
Ingredients
1.4kg Maris Piper potatoes
75g unsalted butter
75ml double cream
4 free-range eggs
1 whole nutmeg, for grating
Top Tip
These are the perfect get-ahead potatoes. Make and chill the swirls the day before your roast, then pop them in the oven when you’re ready to go, or freeze them on the lined tray, making sure they’re properly wrapped, for up to 3 months. Defrost in the fridge before using, then cook and eat within 48 hours.
Method
- Line a large baking tray with greaseproof paper.
- Peel and quarter the potatoes, then place in a large saucepan, cover with cold water and season with a generous pinch of sea salt. Place on a medium-high heat and cook for 12 to 15 minutes, or until soft, then drain and leave to steam dry for 4 to 5 minutes.
- Meanwhile, melt the butter in a heatproof jug on full power in the microwave. Whisk in the cream, then separate the eggs (save the whites for making meringues another day) and add the yolks one at a time, beating after each addition.
- Mash the potatoes in a large bowl using a potato ricer or masher, then fold through the butter mix in stages, making sure not to scramble the egg yolks. Season to taste with salt and black pepper, and grate in plenty of nutmeg.
- Carefully load the potato mixture into a piping bag fitted with a star-shaped nozzle, then pipe 12 or so swirls onto the lined tray. Leave to chill in the fridge for at least 1 hour, or until needed – they will keep happily in the fridge for up to 2 days.
- When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
- Bake for 25 to 30 minutes, or until golden brown all over. Allow to cool for at least 5 minutes before serving. Delicious served with stews, roasted meats and plenty of gravy.
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