Criss-Cross Potatoes

  • Potatoes are popular in Poland however this recipe did not originate there.
  • I went to dinner at one of my friends who lives near Leeds.
  • These potatoes were on the menu.
  • They are a cross between jacket potatoes and roast potatoes.
  • They are quicker and easier to do.
  • The recipe originated from one by Nigella Lawson.

INGREDIENTS

  • 1 to 2 Potatoes per person (depending on the size) (Maris pipers or King Edward are good)
  • Light olive oil
  • Maldon sea salt

METHOD

  • Pre-heat the oven to GM7 – 220°C
  • Cut the potatoes in half lengthwise.
  • Cut the cut surface with diagonal cuts but do not cut all the way through.
  • Rub the skins with the olive oil.
  • Place cut side up on a baking tray.
  • Put some olive oil and salt on the cut surface.
  • Bake for around 45 minutes.
  • The tops should be golden and the potato flesh soft.

Published by

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jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

6 thoughts on “Criss-Cross Potatoes”

  1. I can really recommend this recipe.
    We have these a lot because it is quicker than baking potatoes and they taste better. I got the recipe from Nigella and yours is similar.

    Liked by 1 person

    Reply

  2. This sounds lovely! We are limited to the types of potatoes grown here in the USA. Are these waxy potatoes or floury potatoes? We normally use floury potatoes as baking potatoes.

    Liked by 1 person

    Reply

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