James Martin Baked Potato Recipes

BEST ROAST POTATOES

Best roast potatoes image

Learn how to make the best roast potatoes! James Martin's foolproof recipe gives perfect crispy potatoes every time.

Provided by James Martin

Yield Serves 6-8

Number Of Ingredients 3

Ingredients

10 large King Edward potatoes, peeled, cut into large chunks
50g/1¾oz lard, dripping or vegetable oil
2 pinches sea salt

Steps:

Preheat the oven to 200C/180C Fan/Gas 6.
Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften.
Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.
Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown.
Sprinkle with salt and roast for 30 minutes, or until starting to colour.
Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.

CRISPY LAYERED THYME POTATOES

Crispy layered thyme potatoes image

Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch

Provided by James Martin

Categories Side dish

Time 1h20m

Number Of Ingredients 4

Ingredients

2kg white potatoes
140g butter , melted
small pack thyme , leaves only
sea salt or rock salt (if you have it)

Steps:

Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.

Nutrition Facts : Calories 440 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

SALT-BAKED POTATOES

Salt-baked potatoes image

Give jacket potatoes a new lease of life with this simple side dish, great with a summer roast

Provided by James Martin

Categories Lunch, Side dish

Time 2h35m

Number Of Ingredients 4

Ingredients

2 egg whites , lightly beaten with a fork
4 tbsp sea salt
8 large baking potatoes , each pricked 2-3 times with a fork
butter , to serve, if you like

Steps:

Heat oven to 160C/140C fan/gas 3. Put the egg whites and salt in 2 shallow bowls. Dip each potato into the egg white to completely cover, then dab into the salt to cover in patches. Carefully put the potatoes onto a baking sheet, pressing on any remaining salt, then bake for 1½ hrs.
Bake them for a further 1 hr at 200C/180C fan/ gas 6. Scrape off as little or as much of the salt as you like before eating.

Nutrition Facts : Calories 153 calories, Carbohydrate 34 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 3.82 milligram of sodium

CLASSIC JACKET POTATOES

Classic jacket potatoes image

Make the perfect jacket potato - crispy on the outside and meltingly soft in the middle

Provided by Good Food team

Categories Dinner, Side dish

Time 1h25m

Yield Serves 4

Number Of Ingredients 6

Ingredients

2 tsp olive oil
4 large baking potatoes
200ml soured cream
50g cheddar, grated
4 crispy bacon rashers, chopped
4 spring onions, thinly sliced

Steps:

Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top shelf of the oven. Bake for 20 mins.
Turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
Cut a cross on top of each potato, squeeze the sides, add the soured cream and your favourite toppings.

Nutrition Facts : Calories 322 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

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