Baked Potato Rounds
Baked Potato Rounds
Savor this quick and easy potato recipe by Sarah Benjamin from Simply Special.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 5-6 waxy Potatoes, such as Yukon Gold or Russet
  • 2 tablespoons Vegetable or Olive oil
  • 150 millilitres of Vegetable oil
  • 1 cup Sour cream
  • 1 cup dried Shrimp (hae bee), soaked in hot water for about 20 minutes then drained
  • 4 Spring onions, finely chopped
  • Salt and pepper, to season
  1. Roughly chop the dried shrimp. In a wok, heat up 150ml of vegetable oil and add the dried shrimp. Fry until crispy, then remove and drain. Set aside
  2. Preheat the oven to 220 °C. Cut the potatoes into 2cm thick slices. Brush or toss the potato slices with 2 tablespoons olive oil or vegetable oil Season with salt and pepper. Lay them flat on a baking tray and bake for about 20 minutes, flipping over halfway. They should be golden brown and crisp on the edges but still soft within
  3. Let the potato slices cool slightly, then top with a dollop of sour cream, the crispy fried dried shrimp and finally, the chopped spring onion

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