These tates-in-blankets make the perfect accompaniment to Christmas dinner or on a party platter this festive season.
This recipe was created by Lucy Parker - @lucy_and_lentils.
SEASON
Winter/Christmas
COMPLEXITY
Simple
PREPARATION TIME
15 minutes
COOKING TIME
40
SERVES
Serves 12
Ingredients
For the filling
3 large white potatoes
1 cup of plain flour (cornflour if gluten free)
120g of plain flour (1 cup)
1 tsp garlic powder
1 tsp dried rosemary
1 tsp smoked paprika
1 tsp dried sage
Salt and pepper to taste
For the carrot ‘blanket’
1 large carrot
1 tbsp tamari
1 tsp smoked paprika
Method
1
Roughly chop the potatoes and add to a pot of boiling water with a pinch of salt, simmer for 15 minutes
2
Meanwhile add the flour, herbs and seasoning to a large bowl, whisk together
3
Once the potatoes have softened add to the bowl of flour mix, mash together until a mouldable texture forms, shape into rough sausage shapes for the filling and add to a greased baking tray, add to a preheated oven (200ºC) with a drizzle of olive oil and bake for 20 minutes
4
Prepare the carrots by using a julienne peeler to create the ‘blanket’ strips, you’ll need around 2 strips for each potato tot
5
Mix the Tamari and paprika in a bowl then add the carrot strips to coat, leave to marinade whilst the potatoes are baking
6
Once the potatoes have had 20 minutes, wrap in the carrot 'blanket’ and pop back in the oven for around 10-15 minutes or until crispy
7
Enjoy fresh out of the oven
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