Christmas Roasties, Jabron Potatoes and Dauphinoise Potatoes
Potato masterclass! Everything you need to get Christmas Roasties, Jabron Potatoes and Dauphinoise Potatoes just right!
Ingredients
Christmas Roasties
- 150g beef dripping
- 2kg King Edward potatoes, peeled
Jabron Potatoes
- 1kg Maris Piper potatoes, blanched in their skins
- 200g butter
- 3 cloves garlic crushed
- 300ml milk
- 300ml double cream
- Salt and pepper
Dauphinoise
- 10 Maris Piper potatoes, peeled and sliced thinly
- 100ml double cream
- 100ml whole milk
- 2 garlic cloves, chopped
- ½ grated nutmeg
- Salt and Pepper, to taste
- 25g butter, melted
Method
Christmas Roasties
- Pre heat the oven to 200°C
- For the potatoes, cut the larger ones in half, pop into a pan of boiling salted water and bring to the boil. Cook for 3 to 4 minutes, drain and pop back into the pan and shake in until fluffy.
- Place a roasting tray in the oven with all dripping. When hot and sizzling, carefully pour the potatoes in and roast for 40 to 45 minutes.
Jabron Potatoes
- Pre heat the oven to 200°C.
- Skin the potatoes then slice them.
- Toss in a pan with the garlic and the butter that has been melted, and then pour into an oven proof dish.
- Top with milk and cream. Season and bake for 45 minutes to 1 hour.
Dauphinoise
- Pre heat the oven to 200°C.
- Grease an oven proof dish and rub the garlic all over.
- Layer the sliced potatoes in the dish, pour over the milk and cream. Grate over the nutmeg, season well and bake for 1 hour.
- Remove from the oven and brush with melted butter before serving.
Ingredients
Christmas Roasties
- 150g beef dripping
- 2kg King Edward potatoes, peeled
Jabron Potatoes
- 1kg Maris Piper potatoes, blanched in their skins
- 200g butter
- 3 cloves garlic crushed
- 300ml milk
- 300ml double cream
- Salt and pepper
Dauphinoise
- 10 Maris Piper potatoes, peeled and sliced thinly
- 100ml double cream
- 100ml whole milk
- 2 garlic cloves, chopped
- ½ grated nutmeg
- Salt and Pepper, to taste
- 25g butter, melted
Method
Christmas Roasties
- Pre heat the oven to 200°C
- For the potatoes, cut the larger ones in half, pop into a pan of boiling salted water and bring to the boil. Cook for 3 to 4 minutes, drain and pop back into the pan and shake in until fluffy.
- Place a roasting tray in the oven with all dripping. When hot and sizzling, carefully pour the potatoes in and roast for 40 to 45 minutes.
Jabron Potatoes
- Pre heat the oven to 200°C.
- Skin the potatoes then slice them.
- Toss in a pan with the garlic and the butter that has been melted, and then pour into an oven proof dish.
- Top with milk and cream. Season and bake for 45 minutes to 1 hour.
Dauphinoise
- Pre heat the oven to 200°C.
- Grease an oven proof dish and rub the garlic all over.
- Layer the sliced potatoes in the dish, pour over the milk and cream. Grate over the nutmeg, season well and bake for 1 hour.
- Remove from the oven and brush with melted butter before serving.
