Baked Potato Crush with Davidson Plum Flavour Pearls, Roast Onion & Sour Cream

This recipe for Baked Potato Crush with Davidson Plum Flavour Pearls, Roast Onion & Sour Cream will really take your humble Potatoes to a new delicious and pretty level!
A great looking addition to your table, just serve with a platter of your favourite protein (think roast Chicken/Beef/Lamb, BBQ goodies, Fish etc…) and a big salad and everyone can help themselves. The crisp buttery Potato is just divine slathered with Sour Cream and caramelised roast Onion. Fresh Herbs and Davidson Plum Flavour Pearls add the perfect fresh flavour hit to finish the dish. **make a few more than you think you’ll need, I found that they didn’t last very long at our place!**

What you’ll need 

• 6 evenly shaped medium Potatoes – we used Desiree
• 2 Spanish Onions 
• Olive Oil
• Butter – 6 tablespoons plus a little extra
• Thyme – 2 tablespoons chopped fresh or dry is ok too
• Salt & Pepper
• Sour Cream
• Dill & Parsley – wash and roughly chopped
• Davidson Plum Flavour Pearls
• Baking Paper and a heavy pot

To do

First we need to cook the Potatoes on the stove until they are fully cooked. Place them into a saucepan and cover with cold Water. Add a generous amount of Salt to the pot. Bring them to the boil then turn to a lower heat and cook gently until you can insert a skewer right through the biggest one easily. Drain the Water and allow them to cool a little. (this can be done a day or so ahead if you like and just kept refrigerated until the next step)

Next

While the Potatoes are cooling pop the Oven on to 180c. Peel the Spanish Onons, keeping the root intact minus the hairy bits. Cut the Onions into 6 – 8 wedges each. Tumble them with some Olive Oil, 1 teaspoon of Thyme and season well. Onto a tray and into the Oven with them now. Cook until they are coloured and cooked through. Maybe 25 minutes? Just keep an eye on them.

Line a tray with some Baking Paper or just give a quick oil spray if you prefer. Place a Potato onto the tray, top with a small piece of Baking Paper and using the heavy Pot press carefully onto the Potato to crush it. Peel off the Paper and do the same to the rest of the Potatoes. Add the rest of the Thyme into around 1/2 cup of Olive Oil and brush each Potato generously. Add a tablespoon of Butter onto each Potato too and season well. Into the Oven with them until they are crisp and golden, likely a good 30 minutes. 

To serve

I like to give them a little brush with some more of the delicious Thyme Oil if you have some left, then using a spatula carefully lift them onto a platter. Top each with a generous spoonful of Sour Cream. Add one or two pieces of the Roast Onion, a good spoonful of Davidson Plum Flavour Pearls and a sprinkling of the fresh Dill and Parsley. Let’s see how quickly they get devoured!

Until next time

From the Peninsula Larder Team

“I cook with wine. Sometimes I even add it to the food.”

 — W.C. Fields