Teodoro De Regibus says ok here it is, his famous potato recipe a family secret handed down the generations. Respect.
Potatoes a La Teodoro De Regibus Family Recipe...
These potatoes are really delicious with many dishes especially Roast Chicken. It’s a bit like fondant potato but without all the trimming rubbish.
Ingredients
1 large roasting dish metal non stick
6-8 Large floury potatoes
2 large onions sliced into thin rings not chopped
Chopped parsley
Handful of Chopped Dried Porcini Mushrooms soaked in very hot water for more than 20 Minutes (Reserve water stock)
1 packet of Italian lardons smoked
1 or 2 chicken stock cubes dissolved in hot water, enough to fill dish half way when potatoes are in in (don’t forget you will use the mushroom water also so take this into account}
Sprig of Thyme Leaves
Sprig of rosemary leaves
Butter
Olive oil
White pepper
Salt
How to cook it
In a non-stick frying pan put some olive oil and a knob of butter not too much, fry the lardons so the fat is released. Medium fry not high
Drain the mushrooms and keep the liquid.
Fry the mushrooms medium for a few minutes
Fry the onions until translucent with the herbs.
Pour the mushroom water in and reduce it well.
Peel the potatoes and cut them in half lengthways
With a sharp knife make cuts along the potato flat side and the top, maybe 7-10 cuts (this is to let the liquid in better.
Take each potato and with your hands smear some butter on the top making sure it goes into the cuts.
Put your oven on 190c fan.
Place the contents of the frying pan into the roasting dish
Pour the chicken stock into the frying pan and get all those leftover tasty fried bits and pour into the roasting dish.
Place each potato into the roasting dish flat side down with a small knob of butter on top of each one.
Sprinkle the pepper and a pinch of salt on the top o0f each potato, not too much or it will be too salty.
The liquid should only half cover or less the potato, the top exposed.
Place in oven for 55 minutes or until the potatoes are cooked and the sauce has reduced.
The potatoes should have soaked up all that delicious liquid but be crispy on top.
Walla..... The secret is revealed. Enjoy.
p.s. for something extra, use white truffle infused olive oil.
Teodoro De Regibus hopes you like this dish, let him know please !!!