Crispy baked potatoes with spring onions

400 kcal or less 6 servings accompaniment autumnal baked potato bonfire party firework night good for you halloween healthy jacket potato mains over an hour party spud

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Source

Ingredients

1 ½kg small-ish Desirée potato

4 tbsp olive oil , plus extra for drizzling

6 spring onions , thinly sliced

1 tbsp fresh thyme leaf

2 tbsp salad cream

4 tbsp soured cream

Method

Heat oven to 140C/120C fan/gas 1. Bake the potatoes for 2 hrs until soft to the middle (alongside the pork is fine).

Toss the potatoes with the olive oil, most of the spring onions, thyme and plenty of seasoning in a slightly-too-small roasting tin. Use the back of a fish slice or similar to squash the potatoes into a flat-ish compact cake. Chill until ready to finish, for up to a day.

Heat oven to 220C/200C fan/gas 7 (when the pork comes out). Drizzle the spuds with a little more oil and roast for 30-40 mins until golden and crisp. Mix the salad cream and soured cream, drizzle over, then scatter with remaining spring onions and more seasoning, and serve.