Ok. Another of my own recipes. Actually it’s one my uncle used to do. He passed away about 12 years ago, but I went to visit my Auntie last weekend and she made this dish. Tatties wi‘ their hats on has to be pronounced in a Yorkshire accent. Next time you cook a roast dinner make these brilliant potatoes, they’re genius! You roast them in the oven in a tray filled part way up with vegetable stock and sliced onions. The tops have a coating of bought, dry sage and onion stuffing straight out of the packet. If you are doing roast pork or chicken pop the meat in and nestle the potatoes around it. It may all sound slightly naff, but it is one of the bast ways to do tatties! I goes particularly well with a roast shoulder of pork (with crackling, of course) and apple sauce.
You will need:
Medium-sized potatoes, peeled (I do 2 per person)
3 medium-sized onions, sliced
Sage and onion stuffing
Salt and pepper
What to do…
- Preheat the oven to 108 degrees Celsius (or if having with meat, follow instructions for the meat you are roasting).
- Spread the sliced onions evenly on the bottom of a roasting tin
- Cut the base of each potato so that they can stand up longways (like large eggs!). Dunk the top of each potato in some stuffing and season well.
- Nestle these amongst the onions, or around the joint of meat. Sprinkle extra stuffing on top
- Pour enough stock so that it is around 1/2 inch deep.
- Roast for around 1 1/2 hours until cooked.
- If you’re doing meat – make sure it’s a cut that take at least 1 1/2 hours to cook, otherwise it’ll dry out