- 4 white-fleshed potatoes, 130-150 g each
- 1 shallot
- 50 ml of coffee (= 1 full cup)
- 100 g of UHT cooking cream
- 1 salt to taste
- 1 black pepper to taste
To cook coffee potatoes, the first thing to prepare (guess what…) is coffee!
For this recipe, we recommend a complete but balanced coffee such as 101CAFFE’ Tazzulella: once prepared, set it aside.
Slice the shallot and brown it in a pan with a drizzle of oil.
After 3 minutes of cooking, add the cream and coffee, and stir until well blended.
In the meantime you will have prepared the oiled baking dish (about 32 cm long), in which you will put the peeled and sliced potatoes into 3-4 cm wedges.
When the coffee sauce is ready, pour it over the potatoes in the pan, season with salt and pepper and place in a convection oven to cook at 180 degrees for about 30 to 40 minutes (preheated oven).
To find out when your coffee potatoes are ready, do the fork test: if they’re golden on the outside and soft on the inside, it’s time to take them out of the oven.
Serve the coffee potatoes still warm: you can also enjoy this recipe as a main dish!