Marmite Mini Potatoes
Delight your taste buds with this unique recipe that combines tender, small Cypriot potatoes with a luxurious topping of salted butter, decadent full-fat crème fraîche, and a generous dollop of cod or salmon roe. The fluffy insides of the baked potatoes perfectly complement the rich and creamy toppings, creating a dish that is both indulgent and comforting. Perfect for a special occasion or a cozy night in, this dish is sure to impress your guests or bring a touch of luxury to your everyday meals.
— Constant Cookbook
Ingredients
- 1 kilo of small Cypriot potatoes
- 250g of salted butter
- 300ml of full fat cremé frâiche
- 1 pot of cod or salmon roe
Instructions
- Take the smallest Cypriot potatoes and scrub well, leaving the skins on.
- Bake them in your oven at 200ËC on a bed of rock salt. This makes the skins shrivel up and the insides soft.
- After 30/40 minutes, when the insides are soft (test this by inserting a skewer), take them out.
- Slit open the top and scoop in a teaspoon of salted butter, a tablespoon of cremé frâiche and top with some cod or salmon roe or, if for a special occasion, proper caviar.
Yield
Serves 2
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