Original recipe of the week: Mini Jackets
The great British spud, much celebrated, cooked and enjoyed. Although high in carbohydrates, these ground-loving fellows also contain many vitamins and minerals that are vital for life. With the Queen’s Jubilee just around the corner, what better to cook up on such a British celebration than a big dish of great British spuds? Although we most commonly enjoy them as chips, a Jacket Potato is also a firm favourite. My take on a Jacket Potato is one that can be enjoyed with any meal, not just beans and cheese at lunch time. Enjoy these mini jackets as a perfect accompaniment to your Sunday roast this Jubilee weekend 1st – 5th June.
What you will need
8 small potatoes (you can even use new potatoes or Jersey Royals)
Large roasting dish
Preheat your oven to 230C and pierce your potatoes with a fork a couple of times and put into a saucepan to boil.
When they are soft to the pierce of a fork, remove and drain.
Transfer into your roasting dish and douse in oil, salt, pepper and the mixed herbs. If you feel like getting your hands dirty, rub to make sure that they are covered evenly. If not, simply toss with a spoon.
Place in the oven for around 30 minutes, but keep checking and turning until golden brown and nice and crispy.
Simply enjoy with meat and fresh vegetables for a delicious Sunday supper to be proud of.