Per Serving:
- Calories: 191
- Fibre: 4 g
- Total carbs: 33 g
- Sugars: 1 g
- Total fat: 4 g
- Saturated fat: 1 g
- Protein: 4 g
Cross-hatch potatoes
No peeling or parboiling! These roast and baked potato hybrids are fluffy in the centre and crisp on top.
Cooking Notes: about 1hr
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Yields:
6
Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Ingredients
- 6 small baking potatoes, halved lengthways
- 2 Tbsp. olive oil
Directions
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. On the cut face of each potato, slice a cross hatch pattern no more than 5mm (¼in) deep. Arrange the potatoes cut-side up on a baking tray. Brush all over with the oil and sprinkle over 11/2tsp salt flakes and some freshly ground black pepper.
- Step 2
Cook in top of oven for 45min. Turn oven up to 220°C (200°C fan) mark 7 and cook for a further 15min, or until potatoes are golden and tender. Transfer to a warm dish and serve.
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Video: How to make oast potatoes
- Step 1
Get Ahead
Complete recipe up to the end of step 1 up to 45min ahead. Store covered in the fridge. When ready, uncover and complete recipe to serve.Watch Next
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