These crispy criss-cross potatoes are easy to make and full of flavor! The cut pattern helps the potatoes get golden and crunchy on top while staying soft inside. A drizzle of olive oil and sea salt adds the perfect touch. They’re great as a simple side dish for any meal!
Ingredients Needed:
- 4 baking potatoes
- 2 x 15ml tablespoons regular olive oil
- 1 teaspoon Maldon sea salt flakes (or to taste)
How To Make Criss-Cross Potatoes?
- Preheat the oven: Set your oven to 220°C.
- Prepare the potatoes: Cut each potato in half lengthwise. Score the cut side in a criss-cross pattern, making shallow cuts about 3mm deep and 2cm apart.
- Season the potatoes: Place the potato halves cut-side up on a baking tray. Drizzle with olive oil and sprinkle with sea salt.
- Bake the potatoes: Put the tray in the oven and bake for 45 minutes, until the tops are golden and crispy and the insides are soft.
Recipe Tips:
- Cut the pattern deep enough but not too deep: The criss-cross cuts should be about 3mm deep. If they’re too shallow, they won’t get crispy. If they’re too deep, the potato may fall apart.
- Use a sharp knife for clean cuts: A dull blade won’t create clean lines, making it harder for the potatoes to crisp up properly.
- Don’t skip the oil: Brushing or drizzling the olive oil over the cut side helps create that golden, crispy top. Without enough oil, the potatoes may turn dry instead of crispy.
- Space them out on the tray: If the potatoes are too close together, they won’t roast evenly. Give them space so they can crisp up on all sides.
- Roast at the right temperature: 220°C is the best heat for crispy edges and soft insides. If your oven runs cool, you may need to bake a little longer to get the right texture.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover criss-cross potatoes cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 2 days.
- Reheat: Set the air fryer to 200°C. Heat the potatoes for 5-7 minutes until crispy and warmed through.
Nutrition Facts:
- Calories: 180 kcal
- Total Fat: 5g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 250mg
- Potassium: 850mg
- Total Carbohydrate: 37g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 4g
Try More Nigella Lawson Recipes:
- Nigella Duck Legs And Potatoes Recipe
- Nigella Fish Pie Recipe
- Nigella Chicken Potato Tray Bake Recipe
Nigella Criss-Cross Potatoes
Description
These crispy criss-cross potatoes are easy to make and full of flavor! The cut pattern helps the potatoes get golden and crunchy on top while staying soft inside. A drizzle of olive oil and sea salt adds the perfect touch. They’re great as a simple side dish for any meal!
Ingredients
Instructions
- Preheat the oven: Set your oven to 220°C.
- Prepare the potatoes: Cut each potato in half lengthwise. Score the cut side in a criss-cross pattern, making shallow cuts about 3mm deep and 2cm apart.
- Season the potatoes: Place the potato halves cut-side up on a baking tray. Drizzle with olive oil and sprinkle with sea salt.
- Bake the potatoes: Put the tray in the oven and bake for 45 minutes, until the tops are golden and crispy and the insides are soft.
Notes
- Cut the pattern deep enough but not too deep: The criss-cross cuts should be about 3mm deep. If they’re too shallow, they won’t get crispy. If they’re too deep, the potato may fall apart.
- Use a sharp knife for clean cuts: A dull blade won’t create clean lines, making it harder for the potatoes to crisp up properly.
- Don’t skip the oil: Brushing or drizzling the olive oil over the cut side helps create that golden, crispy top. Without enough oil, the potatoes may turn dry instead of crispy.
- Space them out on the tray: If the potatoes are too close together, they won’t roast evenly. Give them space so they can crisp up on all sides.
- Roast at the right temperature: 220°C is the best heat for crispy edges and soft insides. If your oven runs cool, you may need to bake a little longer to get the right texture.