It finally felt like November as I left work this evening. Cold, but not chilling the tips of my ears or my feet (in my thin soled shoes). My thick coat was needed yet I could set straight off in the car without waiting for the windscreen to clear.
Its a good ten days after bonfire night so I’ll agree I’m late to the party however tonight we broke out the potatoes. I’m not talking about small salad potatoes which we’ve eaten all summer in various guises. I mean big fat potatoes, good for roasting and mashing and baking. Proper autumn potatoes.
Yesterday while the chicken was roasting and the oven was up I took the opportunity to bake a handful of big potatoes. Tonight I simply sliced them in half, scooped out most of the flesh and baked the skins drizzled in a little olive oil. Some I topped with cheese, but most with a creamy mushroom sauce. Simple and autumnal.
- 5 medium to large potatoes
- 1 large handful of mushrooms, sliced (~200g)
- A knob of butter (~15g)
- 1-2 tablespoons flour
- Milk (~200ml)
- Pre-heat your oven to 180 degrees C
- Bake the potatoes for 60-90 minutes until cooked
- Leave to cool (unless you have asbestos fingers)
- Turn the oven up to 210 degrees C
- Slice the cooled potatoes in half and scoop out most (but not all) of the flesh. Set aside to make mash or fish cakes or gnocchi or something else yummy.
- Drizzle the skins in a little olive oil and bake for 15 to 20 minutes.
- Saute the mushrooms in your preferred choice of olive oil or butter (mine is always butter!). Set aside while you make a bechamel sauce.
- Melt a knob of butter in a small pan and stir in enough flour to make a roux. Cook gently for a couple of minutes.
- Slowly add milk, stirring constantly, until you have a thick white sauce (it needs to be fairly thick as there's usually a fair amount of juice from the mushrooms).
- Add the mushrooms and their juice and cook for a few more minutes.
- Spoon over your cooked potato skins and tuck in!