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