ANDREW FAIRLIE'S RECIPES

SERVES 4

INGREDIENTS

4 Medium Sized Rooster Potatoes 
2 tbs Vegetable Oil 
8 Spring Onions 
50ml Milk 
125g Unsalted Butter 
50g Freshly Grated Parmesan 
Salt & Freshly Ground Pepper

METHOD

1. Pre-Heat Oven to 475°F/250°C or Gas mark 9.
2. Wash & Dry the potatoes and rub with vegetable oil.
3. Arrange the potatoes on a roasting tray and place in the heated oven for 1 hour approx. (Test with a thin knife and remove when soft.)
4. Wash and slice the spring onions.Melt 25g butter in a saucepan; add the onions and sprinkle with a little salt. Cook gently until the onions are soft, and then remove from the heat.
5. Halve the potatoes lengthways, and remove the flesh with a spoon, being careful not to break the skin.
6. Crush the potatoes with a fork, add the remaining butter, milk, salt, pepper and spring onions.
7. Spoon the potato mixture back into the potato skins, sprinkle with grated parmesan and place onto a baking tray, then brown under a hot grill.