This is a really straight forward way of making potatoes way more interesting and tasty! All you need is the usual spuds, a knife, and a relatively careful hand.
They end up crispy and full of flavour, and you’ll want to eat them with every meal! So easy that after 5mins of prep, all you need to do is wait until they’re done in the oven! I tend to use smaller potatoes, but I think this would also work with a larger baking potato. The larger the potato, the thinner the slices – this is to ensure it will be cooked through.
Ingredients:
- potatoes – whatever size you fancy
- olive oil
- butter
- herbs of choice (I use garlic granules, oregano, thyme, and chilli flakes, depending on what I feel like)
- salt and pepper
Method:
- Heat the oven to about 180°C. Wash any dirt from your potatoes.
- Using your sharp knife, carefully slice the potatoes all the way along – width ways, and not all the way through. You may want to take a look at the photos to see what I mean! The potato should still be in one piece, all along the bottom, so that the potato concertinas.
- Place the potatoes on a baking tray, and drizzle with olive oil. Place a little bit of butter on each one, and sprinkle the herbs and seasoning over.
- Pop in the oven for roughly 30-40mins, until crisp and cooked through.
- Serve with whatever you fancy – they seem to work really well with curry!
A really easy way of adding variety to what might otherwise be a boring meal, and probably a healthier/more delicious alternative to chips!
Harriet
Costs: from Tesco, about £1.30, depending on which potatoes you choose to buy, and depending on the fact you will have the rest of the ingredients in your cupboard.
The Night-Time Scribbler 