Criss-Cross Potatoes
by Nigella. Featured in SIMPLY NIGELLAIntroduction
I have Hettie Potter to thank for these, and for so much else. I suppose they are a mixture of roast and baked potatoes: the tops crisp and cook to a beautiful gold, but you still have the fluffiness underneath. If you want the skins to be crunchy, then pour a little olive oil into your hand and rub this onto the skins before you bake.
I have Hettie Potter to thank for these, and for so much else. I suppose they are a mixture of roast and baked potatoes: the tops crisp and cook to a beautiful gold, but you still have the fluffiness underneath. If you want the skins to be crunchy, then pour a little olive oil into your hand and rub this onto the skins before you bake.
Ingredients
Serves: 4-8
- 4 baking potatoes
- 2 x 15ml tablespoons regular olive oil
- 1 teaspoon Maldon sea salt flakes (or to taste)
- 4 baking potatoes
- 2 tablespoons regular olive oil
- 1 teaspoon kosher salt (or to taste)
Method
- Preheat the oven to 220°C/gas mark 7/425℉.
- Cut the potatoes lengthways so that you have shallow halves. Cut a diamond pattern of grooves into the flat flesh of each potato (not more than 3mm/⅛ inch or so deep, just enough to score them) about 2cm/¾ inch apart.
- Put, cut-side up, on a baking sheet or shallow roasting tray. Drizzle each potato half with a little oil and sprinkle with some sea salt flakes.
- Bake for 45 minutes, or until the tops of the potatoes are golden and the insides soft.
- Preheat the oven to 220°C/gas mark 7/425℉.
- Cut the potatoes lengthways so that you have shallow halves. Cut a diamond pattern of grooves into the flat flesh of each potato (not more than 3mm/⅛ inch or so deep, just enough to score them) about 2cm/¾ inch apart.
- Put, cut-side up, on a baking sheet or shallow roasting tray. Drizzle each potato half with a little oil and sprinkle with some sea salt flakes.
- Bake for 45 minutes, or until the tops of the potatoes are golden and the insides soft.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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What 3 Others have said
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Posted by Dinahinthekitchen on 23rd June 2022
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Posted by Goldilocks29 on 23rd June 2022
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Posted by joshv41680 on 16th June 2022
Show more commentsMy parents used to make this when I was a child but with a small amount of butter and spice spread on the cut surface. Love them!
These are lovely. A market stallholder in Valencia once told us about a similar method but she rubs paprika over the cut surface as well which makes the criss-cross pattern stand out even more.
This has become my go-to way to cook potatoes. They are like a cross between a baked and a roast potato, and they go with absolutely everything!