Crusty Baked Potato Spuds Recipes

Steps:

• 1. Preheat the oven at 190 C, 475 F, Gas Mark 5.
• 2. Place a pot with 1l water on medium to high heat. Add the salt and allow to boil.
• 3. Meanwhile wash the potatoes thoroughly and place in the pot when water is almost at boiling point.
• 4. Boil them for 5 min from boiling point.
• 5. While the potatoes are boiling, prepare an oven tray by laying a sheet of parchment paper and drizzling some olive oil.
• 6. 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.
• 7. 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.
• 8. Place each potato on a chopping board and slightly squash with a potato masher. Apply pressure little by little until the potato flattens slightly.
• 9. Remove with a spatula and place nicely in the tray.
• 10. 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.
• 11. 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.
• 12. Take the tray with the little crusties out of the oven as soon as they look beautifully golden brown.
• 13. Serve immediately and fully ENJOY those little splendours.

Steps:

• Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.

Steps:

• Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.
• Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months - to cook from frozen, add an extra 20 mins to the cooking time.
• Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.

Steps:

• Preheat oven to 375*F.
• In small dish combine lemon juice and butter.
• On plate combine parmesan, garlic salt, black pepper, and herbs, (if using).
• Cut the potato in half lengthwise.
• Brush cut surfaces of potato with lemon butter, then dip in parmesan mixture.
• Bake, cut sides down, on greased baking sheet, 30-35 minutes until tender and brown.