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£1.05/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6, and put a metal baking sheet in to heat up. Make cuts, 2mm apart, in each potato, but don’t cut right through. Use a sharp knife and you end up with potatoes that are ‘furrowed’.
Put the potatoes into a 1-1.5L gratin dish, where they can lie snugly in a single layer. Slip the garlic into the cuts, then melt the butter and add the paprika (you can use more than suggested but don’t go mad) and caraway seeds. Cook until you can smell the spices. Pour the butter over the potatoes, getting as much into the little cuts as possible. Season. Put the dish on the heated sheet in the oven.
Bake for 50 minutes to 1 hour, until the potatoes are tender. Check how they’re doing by piercing them with a small skewer. The temperature suggested should be fine but don’t turn the heat up – the butter can burn easily. Bake for longer rather than put the heat up. Serve the potatoes with the chicken.
Typical values per serving when made using specific products in recipe
Energy | 824kJ/ 197kcals |
---|---|
Fat | 7.4g |
Saturated Fat | 4.6g |
Carbohydrates | 27g |
Sugars | 1.2g |
Fibre | 3.9g |
Protein | 3.5g |
Salt | 0.5g |
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