Skill level
Preparation Time
15 minutes
Cooking Time
40 minutes
Serves Serves 12

These tates-in-blankets make the perfect accompaniment to Christmas dinner or on a party platter this festive season.

This recipe was created for us by Lucy Parker - @lucy_and_lentils

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


  1. 1Roughly chop the potatoes and add to a pot of boiling water with a pinch of salt, simmer for 15 minutes
  2. 2Meanwhile add the flour, herbs and seasoning to a large bowl, whisk together
  3. 3Once 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. 4Prepare the carrots by using a julienne peeler to create the ‘blanket’ strips, you’ll need around 2 strips for each potato tot
  5. 5Mix the Tamari and paprika in a bowl then add the carrot strips to coat, leave to marinade whilst the potatoes are baking
  6. 6Once 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. 7Enjoy fresh out of the oven