Crusty baked (potato) spuds
Ramona's Cuisine -
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·16 small salad potatoes or 12 medium ones (skin on)
·2 tbps olive oil or melted coconut oil, or butter
·1 tsp salt
·1 tbsp italian herbs (mixed)
·1/2 tsp sesame seeds
·1 tsp sea salt crystals
·pepper (freshly crushed) or cayenne pepper, to taste
How to Make Crusty baked (potato) spuds
- Preheat the oven at 190 C, 475 F, Gas Mark 5.
- Place a pot with 1l water on medium to high heat. Add the salt and allow to boil.
- Meanwhile wash the potatoes thoroughly and place in the pot when water is almost at boiling point.
- Boil them for 5 min from boiling point.
- While the potatoes are boiling, prepare an oven tray by laying a sheet of parchment paper and drizzling some olive oil.
- When the potatoes have been boiling for 5 min, remove the pot from heat, pour out the water or remove the potatoes from water. Whatever you prefer and find easier.
- Gently and carefully handle the spuds while they are still hot and this is the secret for a great taste and fab crispness. They should go in the oven while still pretty warm from boiling.
- Place each potato on a chopping board and slightly squash with a potato masher. Apply pressure little by little until the potato flattens slightly.
- Remove with a spatula and place nicely in the tray.
- Drizzle a small amount of oil on each potato, sprinkle some coarse sea salt, a tiny pinch of dried herbs (my mix contains some sesame seeds too which is lovely ;-)), some black or cayenne pepper and place them in the oven.
- Bake for 30 min and mid-time you can take the tray out of the oven, drizzle the spuds with a touch more oil, then place it back in.
- Take the tray with the little crusties out of the oven as soon as they look beautifully golden brown.
- Serve immediately and fully ENJOY those little splendours.