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Ingredients:
18 medium oval-shaped potatoes
45g butter
90ml olive oil
Maldon salt
Method:
Put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race, and cut across at about 3mm intervals.
When you've cut them all, put the baking tin on the hob with the butter and oil and heat up till sizzling. Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
Sprinkle each potato well with salt and put in the oven: cook for 40 minutes until golden and crisp.
Click here to see other great Easter Recipes by Jenny Kay
Visit the Angela Day website
www.angeladay.co.za
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