Posh Potatoes: My sliced baked potatoes.
Crispy on the outside, soft on the inside – a sunday potato lunch doesn’t come any better than my sliced baked potatoes. This absolute low maintenance dish makes for the perfect supper on a cold autumn day. Just a bit of potato, créme fraîche and chives. This is comfort-food.
The skies are turning grey and the trees wear all colours from a faint yellow to the deepest red. I love autumn. I love the constant almost-approaching autumn storm and the energy it brings. But what I love most is coming home, after a long walk through the city, to a nice plate of something steaming hot. My sliced baked potatoes are just the dish for this. Crispy and crunchy on the outside, but soft and silky on the inside. Served with a dollop of créme fraîche and a few chives, this treat is what I need. The downside of all this awesomeness? It takes a good 40 minutes to make, regardless of the size of your potatoes. The good news: You won’t have much more work than staring into the oven, watching everything crisp up. So there is no reason not to give this a go.
My sliced baked potatoes
Potatoes Salt Garlic Olive Oil Chives Salt Pepper Créme Fraîche Cumin
Wash your potatoes and pat them dry. Using a sharp knife slice the potato without cutting through the bottom. Mix a bit of fresh minced garlic and salt with olive oil. Brush the skin of the potato with olive oil flipping through the little potato-slices like you would through the pages of a book, this way you ensure some of the oil between the slices. Spread on a piece of parchment paper or in a baking tin, salt and bake for 30 minutes at 180°C.
Crank up the heat to somewhere between 200 and 240°C, and give the potatoes a final roast for about 10 to 15 minutes. They are done, when all crisp and brown on the rims.
Mix a couple of tablespoons of créme fraîche with salt, pepper, a pinch of sugar, some lemon juice and chopped chives if you like. I like adding a touch of cumin, but other might not. Give the sauce a good stir and serve with the hot and crisp potatoes. Enjoy.