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Jacket potato

This spicy side dish is very easy to make, if the weather's nice on the BBQ or otherwise in the oven. Nicely spicy thanks to the Patatas Bravas herbs and the Bell Pepper Mix Olive Oil.

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  • 4 persons
  • 30 min.
  • Side dish
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Recipes from Oil & Vinegar

Nice to know  

A baked potato is an extremely versatile dish and is eaten in many parts of the world, each in their own unique way. The basis of the dish is often the same, the variation comes in the range of toppings that can be added to the potato.

In the United Kingdom, they often add baked beans, cheese, bacon and mayonnaise to their 'jacket potato'. In North America they prefer to use butter, sour cream and chives. In Turkey, it is mainly known as a fast food and served with things such as mayonnaise, pickles, ketchup, carrot, sweet corn and sausages.


The possibilities are endless!

 

  • Groceries

    • 4 large Russet potatoes • 4 tsp Patatas Bravas Dip (herbs) • 6 tbsp Bell Pepper Mix Olive Oil • 6 tbsp crème fraîche • 2 tsp Pimentón Ahumado (smoked paprika powder) • 1 spring onion




  • Getting started

    Boil the potatoes with the skin for 15 minutes until cooked. Soak the Patatas Bravas in 1 tablespoon hot water. Add the paprika mix oil to the Patatas Bravas herbs when they have absorbed the water completely.

    Step 2

    Drain the potatoes and prick the potato with a fork. Take 4 pieces of aluminum foil. Place the potato in the middle and rub them well with the herb oil. Close the packets at the top. Bake the potatoes for 15-20 minutes on the barbecue.

    Step 3

    Mix the crème fraîche with the smoked paprika powder. Cut the spring onions into thin rings. Remove the potatoes from the grill and cut length wise. Divide the sauce and spring onions over the potatoes.

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