I’m gonna make the most delicious
beautiful potato dolphin wores creamy
boozy cheesy melt in your mouth
absolutely gorgeous normally like the
dolphin wise would take a couple of
hours to cook but the way I’m gonna do
it the way I’m gonna cheat it it’s going
to be incredible and way quicker
first of all I’ve got a kilo of nice
harris piper potatoes instead of trying
to slice it all by hand use your food
processor that’s what it’s invented for
I’m not even doing any work so in a tray
and I put the potatoes in here onions
are gonna go through as well so onions
and potatoes the base of the flavor
I need the kettle put that on and then
we’re gonna put a nice pinch of salt
some pepper we’re gonna use a little
cream I’m gonna use 3/4 of this pot this
is no longer a classic recipe now this
is just taking some of the accents of
flavor it’s gonna cook quicker for busy
people
I still want nice food though you know a
little time from over here it’s a little
snip of that so I’m gonna whack this on
the hob now I’m gonna put a little bit
of that boiling water in here just
enough to come about I caught all the
way up and I’m gonna put that on full
whack and bring that to a boil these
potatoes are gonna cook on the hob and
then we use the oven to sort of get it
grete nated and sort of golden and
bubbly and delicious so I’m gonna add a
few key ingredients anchovies you can
put a bit of the oil in as well that
won’t hurt just two or three anchovies
just break them up with your hand
they’ll melt into a nothingness yeah but
it’s like a saltiness a cz saltiness
that just makes this dish beautiful also
garlic bring it in don’t even bother
peeling it and squash that in and what I
want to do now is just put a little
nutmeg
I’ve got quarter of a nutmeg goes in and
then just a little bit of parmesan now a
little bit of parmesan going like that
now I’m gonna cover that now with
tinfoil and we’ll turn the heat down let
that just cook for about six minutes
I’m going to take this tinfoil off of
the potatoes here put an extra bit of
parmesan on the top and this is one of
my favourite potato dishes and then
we’ll get this straight in the oven and
that will start grata lighting and
getting really gnarly and beautiful so
that goes straight in there
let’s go and have a look at the potatoes
this is the dish that would take so much
time to do it traditionally and look at
that beautiful crispy on the top soft
and sort of not just in the middle it
absolutely feels the dolphin was whole
that I’ve always loved
you
beautiful potato dolphin wores creamy
boozy cheesy melt in your mouth
absolutely gorgeous normally like the
dolphin wise would take a couple of
hours to cook but the way I’m gonna do
it the way I’m gonna cheat it it’s going
to be incredible and way quicker
first of all I’ve got a kilo of nice
harris piper potatoes instead of trying
to slice it all by hand use your food
processor that’s what it’s invented for
I’m not even doing any work so in a tray
and I put the potatoes in here onions
are gonna go through as well so onions
and potatoes the base of the flavor
I need the kettle put that on and then
we’re gonna put a nice pinch of salt
some pepper we’re gonna use a little
cream I’m gonna use 3/4 of this pot this
is no longer a classic recipe now this
is just taking some of the accents of
flavor it’s gonna cook quicker for busy
people
I still want nice food though you know a
little time from over here it’s a little
snip of that so I’m gonna whack this on
the hob now I’m gonna put a little bit
of that boiling water in here just
enough to come about I caught all the
way up and I’m gonna put that on full
whack and bring that to a boil these
potatoes are gonna cook on the hob and
then we use the oven to sort of get it
grete nated and sort of golden and
bubbly and delicious so I’m gonna add a
few key ingredients anchovies you can
put a bit of the oil in as well that
won’t hurt just two or three anchovies
just break them up with your hand
they’ll melt into a nothingness yeah but
it’s like a saltiness a cz saltiness
that just makes this dish beautiful also
garlic bring it in don’t even bother
peeling it and squash that in and what I
want to do now is just put a little
nutmeg
I’ve got quarter of a nutmeg goes in and
then just a little bit of parmesan now a
little bit of parmesan going like that
now I’m gonna cover that now with
tinfoil and we’ll turn the heat down let
that just cook for about six minutes
I’m going to take this tinfoil off of
the potatoes here put an extra bit of
parmesan on the top and this is one of
my favourite potato dishes and then
we’ll get this straight in the oven and
that will start grata lighting and
getting really gnarly and beautiful so
that goes straight in there
let’s go and have a look at the potatoes
this is the dish that would take so much
time to do it traditionally and look at
that beautiful crispy on the top soft
and sort of not just in the middle it
absolutely feels the dolphin was whole
that I’ve always loved
you
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