This variation on the traditional roast potato will guarantee second helpings.
Ingredients
- 150ml double cream
- 1/2 tsp mustard powder hot
- 1/2 tsp salt
- 500g potatoes peeled halved
Method
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Step 1Preheat oven to 180C.
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Step 2Place cream, mustard and salt in a jug and whisk with a fork.
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Step 3Place potatoes in a small roasting tin and pour cream mixture over the top.
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Step 4Bake for 1 hour, basting every 20 minutes.
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Step 5Serve immediately with roast meat or poultry.
Recipe Notes
This recipe was photographed by Amber De Florio for Australia's Best Recipes.
Recipe Reviews (11)
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