Happy Saturday! January has been throwing pretty miserable weather at us lately (except for today actually!). My way of bracing the cold is eating lots and lots of delicious hot comfort food. Soups, stews, pies, you name it, I’ve very likely devoured it this past month. And whilst eating my way through the heartiest, most warming dishes winter has to offer, I found my new favourite way of eating potatoes.
Don’t get me wrong, thick-cut chips and potato mash still come in a close second but these amazing Swedish baked potatoes are BETTER.
You cut thin slices and leave just enough potato at the bottom for it to hold the slices together. In the oven the slices start to fan out and become incredibly crispy, a bit like thick crisps (chips in the US). I brushed mine with olive oil and then topped them off with sea salt flakes, crushed black pepper and a generous drizzle of maple syrup which caramelizes marvellously.
The recipe is super quick and simple and makes a great dinner party side dish since it’s easy to make several trays full at once. Trust me, no one will be able to resist!
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- 500g small to medium waxy potatoes
- 6 Tbsp olive oil
- 4 Tbsp maple syrup
- generous pinch of sea salt flakes
- generous pinch of crushed black pepper
- Pre-heat the oven to 180˚C.
- Wash the potatoes then carefully cut small vertical slits about 2 mm apart three quarters of the way down each potato. You can use a wooden spoon as a potato holder, place the potato in the spoon and slice until the knife hits the spoon. Make sure not to cut all the way through the potato, it has to hold together in the oven.
- Put the potatoes in a baking tray and pour the olive oil over the potatoes. Pop the potatoes in the oven and bake the potatoes for 30 minutes.
- Take the potatoes out of the oven, brush the potatoes with some of the oil that has gathered on the bottom of the tray and pop them back into the oven.
- After a further 15 minutes take the tray out of the oven again, drizzle the maple syrup on top of the potatoes and add a generous pinch of salt and pepper and pop the potatoes back in the oven for a final 10 minutes.
- If the potatoes are cooked all the way through and have turned golden-brown earlier, take them out of the oven to avoid the top burning. Enjoy!