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Baby jacket potatoes with smoked garlic butter
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1kg Charlotte potatoes, washed and dried well
Olive oil, to drizzle
For the garlic butter
75g butter (or vegan alternative), softened
1 tbsp Bart Smoked Garlic Paste
1 tbsp finely chopped flat leaf parsley
1. Preheat the oven to 220ºC, gas mark 7. Thread the potatoes onto 4 metal skewers and lay on a baking tray. Drizzle with olive oil and sprinkle well with sea salt flakes. Bake for 45-50 minutes, turning halfway through, until the skins are crisp and the insides are tender.
2. To make the garlic butter, use a fork to blend together the butter and garlic paste in a small bowl. Add the parsley and mix well.
3. When the potatoes are ready, use a fork to carefully slide them off the skewers. Cut a deep cross in the top of each potato and squeeze with your index fingers and thumbs to open up.
4. Pile the potatoes up on a serving platter and serve with bowls and forks for each guest, with the garlic butter ready for everybody to spoon onto their own portions.
Typical values per serving:
This recipe was first published in November 2020.
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