Name: Crispy baked potatoes with spring onions
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 6
Cuisine: British
Ingredients: 1 ½kg small-ish Desirée potato; 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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Crispy baked potatoes with spring onions

Crispy baked potatoes with spring onions

Sarah Cook

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Serves 6

Easy

Prep: 20 mins

Cook: 2 hrs and 40 mins

A star rating of 4.5 out of 5.6 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg small-ish Desirée potato
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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Nutrition: per serving

kcal299
fat12g
saturates3g
carbs41g
sugars4g
fibre3g
protein6g
salt0.2g

low

Method

step 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).
step 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.
step 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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A star rating of 4.5 out of 5.6 ratings

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