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Tommy Banks' Black pudding potatoes
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Serves: 4 as a side
75g duck fat
1 garlic clove
1 sprig thyme
1 sprig rosemary
4 large rooster potatoes
100g black pudding, crumbled
1. Preheat the oven to 150˚C, gas mark 2. Heat the fat with the garlic and herbs in a pan. Once melted, cover and set aside to infuse. Thinly slice the potatoes (about 2mm thick) using a mandoline if you have one.
2. Put a layer of potato slices in the base of a 25cm x 18cm ovenproof dish, making sure they overlap with no gaps. Drizzle over a little of the duck fat and sprinkle with salt. Repeat with 2 more layers then add ½ the black pudding. Repeat until the dish is full, ending with a layer of potatoes. Put a piece of parchment on top of the potatoes then gently press down to compress (use a fl at tray to help if you have one the right size).
3. Bake for 1 hour 30 minutes or until a skewer goes through without resistance. Turn the oven up to 220˚C, gas mark 7, uncover the potatoes and cook for another 20 minutes until crisp and golden on top.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
1,752kJ 420kcals |
---|---|
Fat | 24g |
Saturated Fat | 8.2g |
Carbohydrate | 42g |
Sugars | 2g |
Protein | 6.5g |
Salt | 1.1g |
Fibre | 4.5g |
This recipe was first published in February 2019.
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