For when you want to serve a prep-ahead tasty variant on boiled potatoes and are using the oven anyway for something else... Also a good use for left-over cooked potatoes.
1. Boil the amount of potatoes required, having cut them beforehand into just-bigger-than-bite-sized chunks
(Kids - watch they don't boil to mush! Check after 5-7 mins). Drain away the cooking water.
2. Pop into a greased ovenproof baking dish, and sprinkle over with some salt and pepper and any spices - I used paprika. Then sprinkle over with other tasty bits - I used very finely chopped onions, minced garlic, 2 chopped tomatoes. Sometimes I also add colourful diced peppers.
At this stage you could cover and put in the fridge, or other cool place, until you're 40 minutes or so away from eating, ready to put in the oven.
3. Put into the oven for 15 minutes or so (maybe bit more if out of the fridge). Oven temperature doesn't matter too much - it can be at the temperature of the other things you are cooking.
(Kids, a tip: If you put it on a baking tray if will be easier to get in and out of the oven.)
4. After potatoes have become reheated, and any toppings (e.g. onions) are baked/cooked, sprinkle over with grated cheese, and then (optionally) with dried herbs, pepper, chili flakes. Then return to oven and bake until cheese melted to how you like it - maybe another 5-10 minutes.
5. Remove from oven and (optionally) sprinkle over with some fresh coriander. Voila!
We had these 'pimped-up' potatoes with haddock fishcakes (with melting cheese middles) (yes, ready made...), and salad.
Comments
Post a Comment