Vichyssoise loaded potatoes
These loaded potatoes bring you potato in three delicious forms: baked Nanna Tate potatoes filled with a thick, creamy vichyssoise (France’s answer to leek and potato soup), topped with little bits of crumbled roast potato. For extra crunch, the dish is finished with crispy shallots, then garnished with chive oil, lemon zest and crème fraîche for sharpness.
Ingredients
Metric
Imperial
- 6 large Nanna Tate potatoes, halved lengthwise
- 1 tbsp of olive oil
Vichyssoise filling
- 40g of unsalted butter
- 1 tbsp of olive oil
- 2 leeks, white parts only, sliced
- 1 small onion, finely diced
- 2 garlic cloves, sliced
- 300g of Nanna Tate potatoes, peeled and diced
- 500ml of vegetable stock
- 150ml of double cream
- 1 tbsp of finely chopped chives
- ground white pepper, to taste
Garnishes
- crème fraîche
- olive oil
- crispy shallots
- finely chopped chives
- lemon zest
- freshly ground black pepper
Method
Preheat the oven to 200°C fan. Place the halved potatoes on a tray, cut-side up. Drizzle with olive oil and season well with salt and pepper
- 6 large Nanna Tate potatoes, halved lengthwise
- 1 tbsp of olive oil
Roast for 40-45 minutes, or until the centres are soft and the edges are lightly crisp
Meanwhile, make the vichyssoise. Heat the butter and olive oil in a saucepan. Add the leeks, onion and garlic, then cook gently for 10 minutes or until softened but not browned
- 40g of unsalted butter
- 1 tbsp of olive oil
- 2 leeks, white parts only, sliced
- 1 small onion, finely diced
- 2 garlic cloves, sliced
Add the diced potatoes, pour in the stock and season lightly. Simmer for 15-18 minutes, until the potatoes are very soft
- 300g of Nanna Tate potatoes, peeled and diced
- 500ml of vegetable stock
Stir in the cream, then blend until smooth and silky. Season with salt and white pepper, then fold through the chives and keep warm
- 150ml of double cream
- ground white pepper, to taste
- 1 tbsp of finely chopped chives
Remove the cooked potatoes from the oven, but leave the oven on. Use a spoon to scoop out the flesh, leaving a 1 cm border
Crumble up the potato flesh into small, rough chunks. Toss with a little olive oil and salt
Spread onto a tray and roast at 200°C for 15-20 minutes, until golden and crisp
Spoon the warm vichyssoise filling into each roasted potato half, letting it sit in a soft mound. Top with a few scoops of crème fraîche, then drizzle generously with olive oil. Scatter over the crispy potato bits and some crispy shallots. Finish with sliced chives, a touch of lemon zest and a twist of black pepper
- crème fraîche
- olive oil
- crispy shallots
- finely chopped chives
- lemon zest
- freshly ground black pepper
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