Mini cocottes filled with tender baked potatoes in a creamy mayo-milk mixture, seasoned with salt and pepper, then topped with crumbled feta and baked until golden.
By mansi
Servings
4
4 piece Baby potatoes
4 tbsp Mayonnaise
0.25 cup Whole milk
100 g Feta cheese
1 clove Garlic
2 tbsp Fresh chives
1 tbsp Olive oil
0.5 tsp Salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
Calories
265 kcal
Protein
5g
Carbs
14g
Fat
21g
Fiber
1g
Sugar
2g
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Bake the Potatoes
1. Preheat your oven to 200°C (400°F). Pierce each baby potato several times with a fork, rub with olive oil and a pinch of salt, and place directly on the oven rack. Bake for 30–35 minutes until completely tender when pierced with a knife. Remove and allow to cool for 10 minutes.
2. Once the potatoes are cool enough to handle, roughly dice them into 1.5 cm cubes — no need to peel. Set aside.
Make the Creamy Mixture
3. In a bowl, whisk together the mayonnaise and whole milk until smooth. Grate in the garlic clove, then season with salt, black pepper, and smoked paprika. Stir to combine.
4. Add the diced potatoes to the creamy mixture and fold gently until every piece is well coated.
4 piece Baby potatoes
Assemble & Bake
5. Reduce oven temperature to 190°C (375°F). Divide the potato mixture evenly among 4 mini cocottes or small oven-safe ramekins. Crumble feta generously over the top of each cocotte.
100 g Feta cheese
6. Place the cocottes on a baking tray and bake for 18–22 minutes, until the tops are golden and the filling is bubbling around the edges. For extra colour, switch to the grill/broiler for the final 2–3 minutes.
7. Remove from the oven and let rest for 2 minutes. Scatter freshly snipped chives over each cocotte and serve immediately while hot and creamy.
2 tbsp Fresh chives
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By mansi
