No Products in the Cart
Salt baked potatoes with ‘nduja butter
This is what they call a quick win. It’s a bit unusual, works midweek or as a dinner party side, and it looks a lot cleverer than it really is. This is a combination of two recipes, both of which have only a couple of steps, and a couple of ingredients. Both of which can be prepared largely in advance, and take only a few minutes.
The result is magic. Crack open the crust of the potatoes and you’ll encounter the meltingly soft, perfectly seasoned flesh of the potato. While it’s still piping hot, spoon some on to a plate and top with a thin slice of ‘nduja butter. Or if you prefer, spoon the ‘nduja butter straight into the open crust and mix through, then decide whether to spoon the marvellous mixture onto your plate, or straight into your mouth.
To create this recipe, I used the Great British Chefs recipe for salt baked celeriac. It is delicious. You should try it. Why not spoon ‘nduja butter into a celeriac too?
For the potatoes
For the butter