Wednesday 21 December 2016

Criss-Cross Potatoes.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's my current favourite potato side dish!
And, they're so easy to make and use only three ingredients - potatoes, olive oil and salt.
All you do is slice up the potatoes, give them a criss-cross diamond pattern, douse in olive oil and salt before baking until golden brown and crispy.
When we first tried these potatoes, I wasn't expecting much. But wow, once baked, the hot potatoes were so good. They're fluffy in the middle with plenty of crispy edges because of the criss-cross pattern.
I like to think of them as a cross between a roast potato and a baked potato. And, you can enjoy them either way. They would be fantastic as a side dish to your next roast dinner or wonderful topped with your favourite baked potato topping.

Potato Side Dishes, previously: homemade oven chips // creole potato wedges // peri peri oven fries // smashed potatoes // real mashed potatoes

A Simple List of Ingredients:
1. Baking Potatoes
2. Cooking Olive Oil
3. Salt

Bismillah, let's begin!

We start by pre-heating the oven to 220C and lining a baking dish with foil. Then, take 4 Baking Potatoes. Scrub, wash and dry them before slicing in half length-ways.

Then, to make these criss-cross potatoes, use a sharp knife to cut a diamond pattern into the flesh.

Make sure that the knife doesn't go all the way through the potato.

To ensure that our potatoes turn out super crispy, drizzle them all over with 30ml Cooking Olive Oil.

Brush the oil all over the flesh.

And, the skin!

Sprinkle all over with Salt, to taste.

Brush the salt in too.

And, that is it. Bake the potatoes at 220C for 45-55 minutes or until they're cooked through, golden and crispy.

Like this!

How epic do these look? They're definitely my current favourite potato recipe.

Ps. I highly recommend that you don't skip lining your dish with foil. It will make clean up a whole lot easier, trust me.

Serve the potatoes straight away with your favourite roast chicken.

I love these potatoes because they're just so simple to bake. Once done, they're a cross between a roast potato and a baked potato - crispy on the outside but really fluffy inside. Exactly what we want from our potatoes!

Criss-Cross Potatoes.

Prep Time: About 10 minutes.
Bake Time: About 45-55 minutes.
Serves: About 4 people.


4 Baking Potatoes
30ml Olive Oil, for cooking
Salt, to taste

Get the oven on:
Pre-heat the oven to 220C. Line a baking dish with foil. Don't skip the foil step because it will make clean up a whole lot easier. Trust me!

Prepare the potatoes:
Scrub, wash and dry the potatoes. Slice them in half length-ways. Using a sharp knife, cut a diamond pattern into the flesh. Make sure that the knife doesn't go all the way through the potato.

Oil and salt:
Drizzle the oil over the potatoes and brush over the flesh and skin. Sprinkle with salt.

To bake:
Place the potatoes cut-side up in the prepared baking dish. Bake for 45-55 minutes until completely cooked, crispy and golden.

Serve immediately with your favourite roast chicken.

{heavily adapted from nigella}

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Keep me in your duas please, and enjoy your criss-cross potatoes!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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