Ember-baked potatoes with 3 butters

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• canadian carole

  26 May 2008

  canadian carole commented on this recipe

  I made this dish for a large party and it made a perfect accompaniment to cold meats and salads on the buffet table. I also did all the herb butters which lifted something quite basic to a whole new level. The roasted red pepper one is especially good. I didn't do them on the BBQ though. I cooked the spuds in a 200C oven for an hour and then served as shown in the photo. I think the herb butters would be good on baby new potatoes too, or to liven up vegetables. I made the butters ahead of time and froze them by shaping the butter into a log and wrapping well in cling film.

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• MARION

  31 August 2008

  MARION rated and commented on this recipe

  

  Did these on the BBQ and used the size suggested but some of them became overcooked and ended up badly burnt - was disappointed as they sounded so good. If I do these again will use larger potatoes - timing for the size suggested is crucial, you need to only cook them for the hour. I think we left ours too long hence the cinders.....

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Ingredients

• small baking potatoes (about the size of a medium lemon) as many as you fancy
• olive oil
• sea salt

CHEDDAR, CHIVE AND TOMATO BUTTER

• 125g softened unsalted butter
• 75g mature cheddar , finely grated
• 2 tbsp chopped chives
• 1 tbsp tomato purée

HERB AND GARLIC BUTTER

• 125g softened unsalted butter
• 1 tbsp each of chopped parsley , tarragon, basil, chives, thyme or dill (or 4 tbsp of 1)
• 1 garlic clove , peeled and crushed

SWEET RED PEPPER BUTTER

• 125g softened unsalted butter
• 1 roasted red pepper , from a jar or deli counter, finely chopped
• Tabasco sauce (optional) a few shakes or black pepper

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Difficulty and servings

Make as many as you fancy

Preparation and cooking times

Ready in 1 hour

Ingredients

• small baking potatoes (about the size of a medium lemon) as many as you fancy
• olive oil
• sea salt

CHEDDAR, CHIVE AND TOMATO BUTTER

• 125g softened unsalted butter
• 75g mature cheddar , finely grated
• 2 tbsp chopped chives
• 1 tbsp tomato purée

HERB AND GARLIC BUTTER

• 125g softened unsalted butter
• 1 tbsp each of chopped parsley , tarragon, basil, chives, thyme or dill (or 4 tbsp of 1)
• 1 garlic clove , peeled and crushed

SWEET RED PEPPER BUTTER

• 125g softened unsalted butter
• 1 roasted red pepper , from a jar or deli counter, finely chopped
• Tabasco sauce (optional) a few shakes or black pepper

Per serving

565 kcalories, protein 7g, carbohydrate 33g, fat 46 g, saturated fat 26.9g, fibre 2.8g, salt 0.87 g

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