Stuffed Roast Potatoes

Yields6 Servings
 1 tbsp roughly chopped fresh sage
 1 large onion peeled and finely chopped
 12 potatoes peel and halved
 100 g butter
 75 g fresh white breadcrumbs
 2 tbsp roughly chopped parsley
 1 Orange - grated zest

preheat the oven to 200C/gas mark 6

prepare the stuffing by frying the onion in 50g of the butter over a very low heat, until soft

stir in the breadcrumbs, parsley, sage and orange peel and mix well

place the potatoes in a pan of cold water and bring to the boil. Drain immediately, return to the pan and add the remaining butter and stir until the butter melts

place in a roasting tin cut side down and cook for about 25 minutes until golden

remove from the oven and scoop out a teaspoon full of potato from the centre of each half

stuff each potato with some of the sage and onion mixture and continue roasting until crisp

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