Then, the other day while doing my usual food-blog perusing, I came across saddleback potatoes (I prefer this name, sounds a bit more appetizing). It's a bit like a cross between a baked potato and a roast potato, and it's delicious. So much less hassle (haha, hassleback) than other types of potatoes, and so worth the short 45 minutes it takes to cook (during which time I just prepared the rest of the meal, so no bother!).
Plus, I think they look pretty.
Pictured here with my Parmesan Chicken. That recipe to follow soon!
1. Preheat oven to 220ºC/425ºF/Gas mark 7. If you prefer your potatoes skins-off, go ahead and peel 'em.
2. Make slices in the potatoes, but DON'T slice all the way through. You can slice as thin or as thick as you like. Cover with olive oil, trying to get some oil in between the slices. Top with some salt and pepper.
3. Put in the oven for 45-50 minutes. Halfway through cooking, take them out of the oven and give them a little shake. if the potatoes feel dry, put a little bit more olive oil on them. The slices should have fanned out a little by now so the oil should sink into the gaps no problem!