Paprika Roast Potatoes

PAPRIKA ROAST POTATOES

This is a variation on the famous Hungarian Paprika Potatoes cooked fondante-style. They make a good alternative to baked potatoes with cold meat.

Serves 4

• 2 large potatoes, boiled and peeled

• 11/2 oz (40 g) butter

• 2 oz (50 g) plain flour

• 1 oz (25g) paprika

• 2 oz (50 g) onion, finely chopped

• hot milk and hot water as required

• Pinch of salt, pepper

1. Pre-heat the oven to 350F/180C/gas mark 4, butter a shallow dish and cut the potatoes horizontally into 1/2-in ( I -cm) thick slices.

2. Make a layer of potatoes, sprinkle on half the sifted flour, season with salt, pepper and half the paprika and then with half the onions.

3. Repeat and finish with potatoes.

4. Season and pour on enough milk and water (in equal quantities) almost to cover.

5. Dot with butter, cover with foil in which you've punched a few holes.

6. Bake for 1 hour, remove the foil and bake for a further 30 minutes.

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