Crispy baked potatoes with spring onions

Crispy baked potatoes with spring onions

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(5 ratings)

Prep: 20 mins Cook: 2 hrs, 40 mins

Easy

Serves 6
Perfect the art of roasted, fluffy spuds with crisp skin, served with soured cream - a healthy winter warmer

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal299
  • fat12g
  • saturates3g
  • carbs41g
  • sugars4g
  • fibre3g
  • protein6g
  • salt0.2g
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Ingredients

  • 1½ kg small-ish Desirée potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 tbsp olive oil, plus extra for drizzling

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 spring onion, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp fresh thyme leaf
  • 2 tbsp salad cream
  • 4 tbsp soured cream

Method

  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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Comments (5)

UnmightySten's picture

Made these as a side to some smoked haddock fishcakes and they went really well.

samt1985's picture
5

I absolutely love this recipe. Makes a great alternative to usual potato dishes.

alexis20's picture
5

So easy and tasty to do, left the onions of a couple for fussy child and they loved them

u10jmk's picture
5

Made these as an accompaniment to Roast Chicken (cooked upright on half a can of cider, surrounded by root veggies that all went on to make the gravy) and have to say these potatoes were delicious! I'm not a fan of sour cream but mixed with the salad cream, its surprisingly tasty! Everyone thought they were fab, definitely be making them again! Easy to make as well.

lizzafezza's picture
4

Made these to accompany the Maple-Mustard Pulled Pork and they were a great side. The sauce was nice too.

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