Maxine Potatoes recipe by Buckingham’s restaurant Derby

Beautiful golden discs of overlapping potato slices look elegant and intricate but are actually quite simple to make. You just need a number of individual oven-proof plates to prepare the potato sunflowers on. After that you can prepare them up until the steaming step and then just bake them in the oven immediately prior to serving, so that they are golden and sizzling. Do these potatoes to serve with any plain grilled meat to add interest to the plate and drizzle with a delicate sauce like this Madeira sauce to add extra flavour

Amount
8 Portions

Ingredients
12 Large Potatoes
2 oz Butter
Seasoning

Method
Peel the potatoes and cut them into even cylinder shapes (5cm / 2 inch in diameter)
Slice the potatoes thinly on a mandolin. Butter one 10cm / four inch round oven proof dish per person. Place one potato circle in the centre and start from the outside completing a full circle around the dish overlapping the potato by ½ cm / ¼ inch (looks like a sunflower).
Steam the dishes for four minutes in a steamer or cover with cling film in and cook in a microwave for one minute.
Bake in a hot oven for fifteen minutes until golden brown. Serve immediately.

To Serve
Loosen from edge of dish with large vegetable slice and place on the centre of the plate. This potato goes well with any grilled meat.

Points to Watch
Drain excess water from the dish before placing it in the oven
Season with care
Keep round shape

View Nick Buckingham’s restaurant with one table, book online or call 01332 925 016.

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