Crispy potato skins


  • 6 unpeeled potatoes, each about 100g/3½oz
  • 3 tbsp olive oil
  • 1 tbsp finely chopped fresh rosemary
  • salt
  • freshly ground black pepper

1. Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool. 2. Cut each potato in half lengthways and then into quarters. Sco...

View full recipe at SpringPad


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