Name: Baked Potatoes with Egg & Tonnato Sauce
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian inspired
Ingredients: 4 large baking potatoes (1.4 kg); 1 Tbsp olive oil (plus extra to serve); 4 large eggs (soft boiled peeled); flaked sea salt; 2 large egg yolks; 3 Tbsp lemon juice; 25 g parsley (roughly chopped); 120 g tinned tuna in oil (drained); 20 g baby capers (drained and chopped); 2 anchovy fillets in oil (rinsed and patted dry); 1 garlic clove (crushed); 180 ml olive oil

1

Searing the Beef

Advance prep: Tonnato sauce can be made a day ahead and kept chilled.
Variation: Stir in extra tuna to the sauce for a more filling version.
Serving suggestion: Pair with a crisp green salad or roasted vegetables.
Leftovers: Best enjoyed fresh, but you can refrigerate sauce and potatoes separately and reheat gently.

Notes

1

Heat oven to 220°C fan / gas 9. Place potatoes on tray, drizzle with oil, sprinkle with salt. Bake 50–55 minutes until crisp skinned and tender inside.

2

For the sauce, blend egg yolks, lemon juice, parsley, tuna, half the capers, anchovies, and garlic into a paste. With processor running, slowly stream in oil until creamy.

3

Slice baked potatoes almost in half, leaving base intact. Press sides to loosen flesh, sprinkle with salt. Spoon tonnato sauce inside, top with halved soft boiled eggs, scatter with parsley and capers, and finish with a drizzle of olive oil. Serve hot.

Instructions

4 large baking potatoes (1.4 kg)

1 Tbsp olive oil (plus extra to serve)

4 large eggs (soft boiled peeled)

flaked sea salt

2 large egg yolks

3 Tbsp lemon juice

25 g parsley (roughly chopped)

120 g tinned tuna in oil (drained)

20 g baby capers (drained and chopped)

2 anchovy fillets in oil (rinsed and patted dry)

1 garlic clove (crushed)

180 ml olive oil

Baked Potatoes with Egg & Tonnato Sauce

Ottolenghi

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This recipe from Ottolenghi takes the comfort of a baked potato and dresses it in elegance. The skins turn crisp in the oven while the centers become soft and tender. Tonnato sauce, a silky blend of tuna, capers, anchovy, lemon, and herbs, adds richness and tang. A soft boiled egg, halved just before serving, spills golden yolk into the sauce and ties everything together. It is hearty, simple, and layered with flavor, the kind of dish that shows why Ottolenghi recipes are loved for their creativity and soul.

Servings :

4

Calories:

Prep Time

15 min

Cooking Time

55 min

Rest Time

0

Total Time

1 hr 10 min