Name: Mini jacket potatoes with whipped cultured butter
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8
Ingredients: 500 ml crème fraîche, chilled; 100 gm fine sea salt (¼ cup); 24 small potatoes such as Dutch cream, scrubbed; 2 tbsp olive oil; 2 tbsp chives, finely chopped

Mini jacket potatoes with whipped cultured butter

Recipe for mini jacket potatoes with whipped cultured butter.

Turkey with chestnut, rosemary and apple stuffing and cherry-cranberry preserve — Mini jacket potatoes with whipped cultured butter

Serves 8

Prep

30M

Cook

55M

Total

1H 25M

Ingredients

500 ml crème fraîche, chilled

100 gm fine sea salt (¼ cup)

24 small potatoes such as Dutch cream, scrubbed

2 tbsp olive oil

2 tbsp chives, finely chopped

Method

Main

1.Whisk crème fraîche in an electric mixer on medium speed until butterfat and buttermilk separate, then drain (discard buttermilk). Add 125ml iced water, mash with a fork and drain. Repeat until water is clean. Stir in 60gm salt and refrigerate until required. Makes 1½ cups butter. Butter will keep refrigerated for 5 days.

2.Preheat oven to 190C. Place potatoes in a bowl, drizzle with oil, add remaining salt, toss to combine and transfer to a roasting tray. Roast until golden and cooked through (45-55 minutes), then set aside to steam (5 minutes). Cut a cross on top of each potato, top with whipped cultured butter and chives, season to taste and serve.

Styling by Alice Storey

Styling by Emma Knowles