Last weekend I discovered a little crop of potatoes in my garden. You can read more about how I grew them here. The variety is King Edward.
I was very keen to cook them up and give them a taste test. I wanted to use some of the home made feta that I have been making and also of course some fresh herbs from my herb patch.
Anyone can bake a potato, it is not the type of meal or side dish that requires a recipe. These tasted so so so good that I had to share – just in case you need some inspiration to plant some potatoes, or to cook some up for dinner! There is also a trick to getting crispy skinned potatoes so read on…
Chorizo - approximately 50 grams chopped into pieces
Fresh Rosemary leaves
Fresh Parsley leaves
Fresh Thyme leaves
Feta Cheese - to your taste to serve
Salt and Pepper - to serve
Pre heat the oven to 180 degrees
Pre-cook the potatoes by either boiling them or cooking them in the microwave for 3-4 minutes
Place the potatoes on a baking tray and drizzle with a small amount of olive oil and sprinkle with salt
Bake potatoes for 45 minutes to 1 hour until they are crisping on the outside and turning golden
In a hot pan add the chopped chorizo and herbs and cook for a couple of minutes
When the potatoes are cooked, split each one and fill with the chorizo and herbs and top with feta then season as desired.
Pre-cooking the potatoes makes them crispier as it dries them out. They are best left to sit for a while prior to going in the oven if you have the time. They can go into the oven completely cool and they will work beautifully Use a good quality chorizo if you can as it makes a world of difference to the flavour You do not need to add any oil to the pan with the chorizo as the oil of the meat will be released as it cooks