Recipe: Ruth Pretty’s Criss-Cross Agrias with Rocket
When buying, look for potatoes that still have dirt on them — the soil is a protective layer.
Words: Ruth Pretty Photos: Carolyn Robertson
850g-1kg (6) evenly sized agria potatoes
3 tablespoons olive oil
1 tablespoon flaky salt
1 cup rocket leaves
Heat oven to 180°C. Wash potatoes in cold water but leave the skin on. Dry and cut in half lengthways. Make tight criss-cross lines with a knife on the cut side to about 1–2mm deep. Place the potatoes on a lightly greased baking tray, cut side up.
Drizzle with olive oil and scatter with salt. Bake for 50–60 minutes, or until potatoes are soft and golden brown on top. Serve, scattered with additional flaky salt and rocket leaves. Serves: 6