Crispy baked potatoes with spring onions

• small-ish Desirée potato1 ½kg kg
• olive oil↗4 tbsp tbsp

  plus extra for drizzling

• spring onions↗6

  thinly sliced

• fresh thyme leaf↗1 tbsp tbsp
• salad cream↗2 tbsp tbsp
• soured cream↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 140C/120C fan/gas 1. Bake the potatoes for 2 hrs until soft to the middle (alongside the pork is fine).

2. 2

   Toss the potatoes with the olive oil, most of the spring onions, thyme and plenty of seasoning in a slightly-too-small roasting tin. Use the back of a fish slice or similar to squash the potatoes into a flat-ish compact cake. Chill until ready to finish, for up to a day.

3. 3

   Heat oven to 220C/200C fan/gas 7 (when the pork comes out). Drizzle the spuds with a little more oil and roast for 30-40 mins until golden and crisp. Mix the salad cream and soured cream, drizzle over, then scatter with remaining spring onions and more seasoning, and serve.