Crispy baked potatoes with spring onions

Crispy baked potatoes with spring onions

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal299
fat12g
saturates3g
carbs41g
sugars4g
fibre3g
protein6g
low insalt0.2g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.5 ratings
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