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garlic, thyme and anchovy baked potatoes.


This stroke of genius comes from Jamies extremely user friendly website www.jamieoliver.com.The only adaptation I have made is to take this recipe inside from the barbecue and cooked it in the oven instead.
This for me is a perfect example of what makes him so good. He takes the humble baked potato and elevates it to mid-week heaven with the simple addition of anchovy (streaky bacon if you don't like anchovy, but to be honest there's something wrong with you if you don't)garlic, butter and thyme.
This is cooking that anyone can do. It would be great on its own or you could have it as I did, as an accompaniment to some chicken thighs roasted with a little finely chopped garlic, salt and thyme shoved under the skin.
Add a little rocket salad and some roasted vine tomatoes and we're talking feast and kings.

ingredients

• 1 garlic cloves, peeled and crushed
• 2 tablespoons butter, softened
• freshly ground black pepper
• sea salt
• 4 baking potatoes
• 4 anchovies
. a handful of fresh thyme sprigs

Method

Pre heat oven to 160degrees

Everyone loves a baked potato and this is one of the tastiest ways to make them. Slice, fill, then fit them back together.

Pound the garlic and butter in a pestle and mortar until smooth. Season the garlic butter well with lots of pepper but just a little salt as the anchovy or bacon will act as a seasoning too.

Cut each potato into 8 slices. Coat the slices of each potato with the butter mix then reassemble each potato on a piece of double-thick foil. Cut the anchovies or bacon into strips and put between the slices. Do the same with the thyme sprigs and carefully wrap up the potatoes.

Bung them in a tray, whack them in the oven for an hour to an hour and a half turning every 20 mins or so.....

or if you are cooking outside

Lay the wrapped spuds on the cooler coals at the sides of the barbie for 1–1½ hours, depending on their size, turning every now and then, until tender. If you’ve got a gas barbie, put the potatoes right at the back over a low heat and give them plenty of time to cook. You might even want to give them half an hour’s headstart in the oven first.
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Comments

Anonymous said…
This sounds just yummy! But Pricey and I are off potatoes until ThanksGiving and I was really trying to find your recipe for Spicy Puy Lentils - where is it????
I need this urgently! You originally scrawled it on a piece of paper on an LA OWD - but thats long gone missing!!! Can you post it - its a favorite and always called Barry's lentils here!
October 29, 2009 at 12:31 AM
Barry said…
do you mean the ones that we have with tuna that have soy,ginger etc in and you eat at room temp?
October 29, 2009 at 8:51 AM
Elizabeth Sweeney said…
I too have this recipe scrawled on a small piece of paper that Lisa gave me one day some years ago....so thanks for posting it on the blog! I can never lay my hands on it when I want to cook this delicious dish x
November 1, 2009 at 9:05 AM
Barry said…
unusual to be unable to satisfy two women at once ...but there you go, that's cookery for you xx
November 1, 2009 at 3:56 PM
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