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    Tommy Banks' Black pudding potatoes

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    *mandatory

    Tommy Banks' Black pudding potatoes

    • Preparation time: 25 minutes
    • Cooking time: 1 hour 55 minutes
    • Total time: 2 hours 20 minutes

    Serves: 4 as a side

    Ingredients

    75g duck fat
    1 garlic clove
    1 sprig thyme
    1 sprig rosemary
    4 large rooster potatoes
    100g black pudding, crumbled 

    Method

    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. 

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    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue

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