METHODBake the potatoes in their skin until fully cooked then leave to cool a little.
Mix together the soft butter, garlic, parsley, shallots and Pastis to make a paste, season and be generous with the pepper.
Roll this butter into a sausage using a sheet of cling film, refrigerate until set.
Cut the potatoes in half and scoop out the flesh, crush with a fork and put back into the skins.
Slice the sausage and cover the potatoes evenly with all of the garlic butter.
Put back into a hot oven until piping hot and finish under a grill until golden.
Serves: 4
Preparation: 30 mins
Cooking: 80 mins
4 medium sized Albert Bartlett Original Rooster Potatoes
8 garlic cloves (peeled and finely chopped)
2 tbsp butter
2tbsp chopped parsley
1 shallot (peeled and chopped)
Salt, pepper and a splash of Pastis