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


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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  • 1½ kg small-ish Desirée potato



    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

    Olive oil

    ol-iv oyl

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

  • 6 spring onions, thinly sliced
    Spring onions

    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


  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, questions and tips

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11th Nov, 2013
Made these as a side to some smoked haddock fishcakes and they went really well.
1st Apr, 2013
I absolutely love this recipe. Makes a great alternative to usual potato dishes.
14th Jan, 2013
So easy and tasty to do, left the onions of a couple for fussy child and they loved them
16th Dec, 2012
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.
18th Nov, 2012
Made these to accompany the Maple-Mustard Pulled Pork and they were a great side. The sauce was nice too.
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