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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
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!