These simple little Red Jackets have to be my favourite potato dish. They look flash, but actually aren’t hard to make at all. A brilliant trick to ensure you don’t cut all the way through the potato is to put a skewer through the potato lengthways, about half a centimetre from the edge. That way, your knife will stop at the skewer, not split your yummy crispy potato.
Ready in 40 minutes. Serves 4
- 8 medium-sized Red Jacket potatoes
- 20ml good avocado or coconut oil
- 20g salted butter
- 1 teaspoon dried herbs
- Salt & freshly-ground black pepper
Preheat oven to 180 degrees. Use a skewer to pierce the potato lengthways, about half a centimetre from the long edge, then score the potato using a sharp knife. The skewer should ensure you don’t cut all the way through. Remove skewer.
Melt together oil and butter, and stir through herbs. Place potatoes on a roasting dish and pour half the melted butter mix over the top, using a brush to make sure you cover the outside the of the potato, and inside all the nooks and cuts of the potato. (Squeeze the potato slightly to open the slices more.)
Roast potatoes for 30 minutes, basting once or twice with the remainder of the melted butter while cooking.
Serve as an accompaniment to your favourite protein and salad, or add a dollop of sour cream and chopped chives to serve.