CRISPY BAKED POTATOES WITH SPRING ONIONS

Crispy baked potatoes with spring onions image

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

Provided by Sarah Cook

Time 3h

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 299 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium