Yields:
6 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
40 Mins
Total Time:
55 Mins
I have partnered with Albert Bartlett to create this wonderful recipe with their Butter Gold Potatoes. Take crispy roast potatoes to new level by smashing them and topping them with caramelised onions & Gruyere cheese. They make a wonderful side or great to have just on their own.
Ingredients
Adjust Servings
- For the topping
Instructions
- Preheat the oven to 220°C/200°C fan/ gas mark 7.
- Place the potatoes in salted boiling water, cook for 15 minutes until tender, drain and cool.
- Place the potatoes on a lined baking tray. With the base of a large glass squash the potatoes slightly. Drizzle with oil and season, place in the oven for 30 minutes. For the final 10 minutes brush the potatoes with the melted butter.
- Meanwhile, in a large frying pan melt the butter and oil, add the onions. Spread the onions out evenly over the pan and let cook, stirring occasionally. Heat gently over a low heat for 10 minutes. When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Set aside to cool.
- Preheat the grill.
- Top the potatoes with a teaspoon of caramelised onions and Gruyere cheese. Place under the grill until the cheese melts. They are now ready to serve. Enjoy!