Crispy baked potatoes with spring onions

Contains pork – recipe is for non-Muslims only
Perfect the art of roasted, fluffy spuds with crisp skin, served with soured cream – a healthy winter warmer

  • Prep:20 mins
    Cook:2 hrs 40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 299
  • fat 12g
  • saturates 3g
  • carbs 41g
  • sugars 4g
  • fibre 3g
  • protein 6g
  • salt 0.2g


  • 1½ kg small-ish Desirée potato
  • 4 tbsp olive oil, plus extra for drizzling
  • 6 spring onion, thinly sliced
  • 1 tbsp fresh thyme leaf
  • 2 tbsp salad cream
  • 4 tbsp soured cream


  1. Heat oven to 140C/120C fan/gas 1. Bake the potatoes for 2 hrs until soft to the middle (alongside the pork is fine).

  2. Toss the potatoes with the olive oil, most of the spring onions, thyme and plenty of seasoning in a slightly-too-small roasting tin. Use the back of a fish slice or similar to squash the potatoes into a flat-ish compact cake. Chill until ready to finish, for up to a day.

  3. Heat oven to 220C/200C fan/gas 7 (when the pork comes out). Drizzle the spuds with a little more oil and roast for 30-40 mins until golden and crisp. Mix the salad cream and soured cream, drizzle over, then scatter with remaining spring onions and more seasoning, and serve.

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