Potato Dishes
Château Potatoes
Potatoes turned into small barrels, coloured in oil, finished in the oven and tossed in butter and chopped parsley.
- Serves 10
- Shallow-fried, then oven
- Vegetarian
- French
Portions
Units
Prices
Method
Cut the potatoes in 50 mm (2 in) sections and turn them barrel shaped.
Shallow fry in oil to colour, strain off any surplus oil, season and finish cooking in the oven (200°C (180°C fan)).
When cooked, toss in butter and sprinkle with chopped parsley before serving.
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
Oils, vinegars & sauces
Fresh herbs
Store cupboard (check you have)
Converted from the original Cookeryonline recipe card (No. 11).