Vichyssoise Loaded Potatoes Recipe
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.
Ingredients
- 6 large Nanna Tate potatoes, halved lengthwise
- 1 tbsp of olive oil
- 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
- crème fraîche
- olive oil
- crispy shallots
- finely chopped chives
- lemon zest
- freshly ground black pepper
Method · 1 h 20 min
- 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
- 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
- Add the diced potatoes, pour in the stock and season lightly. Simmer for 15-18 minutes, until the potatoes are very soft
- Stir in the cream, then blend until smooth and silky. Season with salt and white pepper, then fold through the chives and keep warm
- 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
