Potato Dishes
Byron Potatoes
Baked potato flesh seasoned with nutmeg and margarine, moulded into medallions, fried golden, then brushed with evaporated milk, sprinkled with cheese and glazed under the grill.
- Serves 10
- Bake, fry, then glaze
- Vegetarian (check the cheese)
- French
Method
Scrub and bake the potatoes in the oven (200°C (180°C fan)).
When cooked, cut in half and empty into a basin.
Season the potatoes with salt, pepper and nutmeg and mix in the margarine.
Mould into medallion shapes, dust with flour and shallow fry to a golden colour.
Place in a baking dish, brush over the tops with a little tinned milk and sprinkle with grated cheese.
Glaze under a grill and serve.
Tip: tap a step to tick it off as you cook.
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See also
Shopping list for 10 portions
Fruit & veg
Dairy & eggs
Tins, jars & stock
Baking
Oils, vinegars & sauces
Store cupboard (check you have)
Converted from the original Cookeryonline recipe card (No. 9).