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
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.
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.
Repeat and finish with potatoes.
Season and pour on enough milk and water
(in equal quantities) almost to cover.
Dot with butter, cover with foil in which
you've punched a few holes.
Bake for 1 hour, remove the foil and bake
for a further 30 minutes.
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