60 mins 60 mins
4 people 4 people
Easy Easy
Chef Nti Ramaboa has put a modern spin on the traditional baked potato by infusing it with the rich flavours of garlic, butter, and white wine. With just a few simple ingredients and easy-to-follow steps, you can create a side dish that's not only satisfying but also packed with deliciousness.
Buerre Blanc Baked Potatoes
  • 4 medium russet potatoes
  • 2 tablespoons Extra virgin Olive oil
  • 1 tablespoon Butter
  • Salt and Pepper to taste

Buerre Blanc Sauce:​
  • 4 tablespoon unsalted butter, cold and cut into nine equal pieces
  • ½ shallot, grated
  • 2 garlic cloves, grated
  • 1 teaspoon cayenne pepper
  • ¼ cup diced bacon, cooked and crispy
  • ¼ cup chicken broth
  • ¼ cup white wine
  • ½ cup fresh cream
  • ¼ cup grated parmesan cheese
  • Salt and Pepper to taste

Buerre Blanc Sauce

1. In a medium sized saucepan, melt one tablespoon of butter over medium heat with the grated shallots, grated garlic and cayenne pepper. Sauté for 1 to 2 minutes, it should be very fragrant.

2. Toss in the crispy bacon and cook for a minute.

3. Whisk in the chicken broth and white wine, let the mixture reduce down until there's about half of the liquid remaining.

4. Add the cream and turn the heat up to medium-high. Bring to a boil, then turn the heat down to low.

5. Continue adding in all the butter, by the time the last tablespoon is done the sauce should be creamy and coat the back of a spoon.

6. Whisking constantly, add the parmesan cheese, whisking until it's completely incorporated.

7. Let sit at low heat, stirring occasionally, until ready to serve with the baked potatoes.

Baked Potatoes

1. Preheat the oven to 200C and grease the baking tray with olive oil or line with baking sheet.

2. Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over.

3. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.

4. Slice open each potato, fluff the insides, add a little butter and season with more salt and pepper if desired.

5. Serve your potatoes with Garlic Butter Beurre Blanc White Sauce and sprinkle with Bacon bits. Enjoy!!

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