Crispy baked potatoes with spring onions
Perfect the art of roasted, fluffy spuds with crisp skin, served with soured cream - a healthy winter warmer
- Prep: 20 mins
Cook: 2 hrs 40 mins
- Serves 6
- Easy
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
Method
-
Heat oven to 140C/120C fan/gas 1.
Bake the potatoes for 2 hrs until soft to
the middle (alongside the pork is fine).
-
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.
-
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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