Crispy baked potatoes with spring onions

Crispy baked potatoes with spring onions

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs, 40 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
299
protein
6g
carbs
41g
fat
12g
saturates
3g
fibre
3g
sugar
4g
salt
0.2g

Ingredients

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

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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.

Recipe from Good Food magazine, November 2012

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Comments

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UnmightySten's picture

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

samt1985's picture
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I absolutely love this recipe. Makes a great alternative to usual potato dishes.

alexis20's picture
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So easy and tasty to do, left the onions of a couple for fussy child and they loved them

u10jmk's picture
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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
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Made these to accompany the Maple-Mustard Pulled Pork and they were a great side. The sauce was nice too.

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