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Jacket baby potatoes with mustard and garlic creme fraiche


You'll need

2 tbsp duck fat or butter 2 kg baby Nicola potatoes ½ bunch of thyme To garnish: mustard cress   Mustard and garlic crème fraîche 1 head of garlic, cloves separated 200 ml crème fraîche 1 tbsp hot English mustard

Method

  • 01
  • Preheat oven to 190C. Heat fat in a roasting pan, add potatoes, season with sea salt and freshly ground black pepper, scatter with thyme and roast for 40 minutes or until tender.
  • 02
  • For mustard and garlic crème fraîche, place garlic on an oven tray. Roast for 30 minutes or until soft. Squeeze garlic from skins, combine with crème fraîche and mustard, season to taste and stir to combine. Store in an airtight jar in the refrigerator until needed.
  • 03
  • Cut a cross at the top of each potato, squeeze base to open, top with a dollop of crème fraîche mixture and some mustard cress, and serve immediately.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 8 people

Featured in

Dec 2006

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