Crushed potatoes with crisp edges and sharp mustard butter, next to sticky sausages and sweet shallots. Comfort food with some bite.
Red Désirée potatoes from Garden of Elveden, Norfolk. Red Désirée have firm, buttery flesh that holds together when crushed. You get craggy, crisp edges and soft middles, not mash. Leave the red skins on.
Serves 2 · Prep 10 min · Cook 35 min
You'll need
- 600g Red Désirée potatoes, skins on, halved if large
- 6 good pork sausages
- 2 banana shallots, halved lengthways
- 1 tbsp olive oil
- 40g butter, soft
- 1 tbsp wholegrain mustard
- 2 spring onions, finely sliced
- 1 tsp cider vinegar
- salt and black pepper
Method
- Heat the oven to 200°C (180°C fan). Put the potatoes in a pan of cold, well-salted water, bring to the boil and simmer for 15 to 18 minutes, until a knife slides in with no resistance.
- While the potatoes cook, toss the sausages and shallots with the olive oil in a roasting tin and roast for 25 to 30 minutes, turning once, until the sausages are deep brown all over and reach 70°C in the middle, and the shallots are soft and sticky.
- Mash the soft butter with the mustard, vinegar and a good grind of pepper.
- Drain the potatoes and let them steam dry for 2 minutes. Tip them into the sausage tin beside the sausages and press each one with the back of a fork until it splits open. Roast for 10 more minutes, until the crushed edges are crisp.
- Dot the mustard butter over the hot potatoes so it melts into the cracks, then scatter over the spring onions. Taste a potato and add salt if it needs it. Serve with the sausages and shallots, and spoon the tin juices over everything.
Serve with: buttered cavolo nero or a sharp green salad.
No sausages? Roast thick slices of halloumi for the last 10 minutes instead.
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