patate e porcini al forno
for 6
150 g dried porcini, soaked (see here)
1.5 kg Roseval or similar waxy yellow potatoes, peeled
1 tablespoon olive oil
150 g unsalted butter
6 garlic cloves, peeled and sliced
Maldon salt and freshly ground black pepper
1 bunch of fresh thyme, leaves picked from their stalks and washed
Preheat the oven to 200°C/400°F/Gas 6.
Cut the potatoes in half lengthways, wash and pat dry. Soak the porcini in 1 litre boiled water for 20 minutes then strain, retaining the soaking water. Strain this through a fine sieve. Rinse the porcini under running cold water to get rid of any remaining grit. Dry well.
In a thick-bottomed saucepan, heat the olive oil with the butter. When the butter begins to foam, add the garlic and soften for a minute or two before adding the porcini. Cook, stirring to prevent sticking, for a few minutes before adding the porcini liquor. There will be a lot of liquor, which needs to reduce and thicken for about 7–8 minutes.
Now add the potatoes. Coat them in the juices then gently stir and cook for around 15–20 minutes. The potatoes should begin to take on the colour of the porcini juices.
Remove from the pan and tip into roasting trays. Season with salt and pepper and the fresh thyme, and bake in the preheated oven for 30 minutes.