Thursday, 12 February 2009


My mum used to make potatoes somewhat like this when I was growing up. These are like them but different. I've never written a recipe as such down for these before as its whatever spices / herbs I feel like that I use with them, but this is often the way it turns out. As kids we called them Fry-Bake Potatoes so I've kept the name!Fry-Bake Potatoes
Serves 4

1 T Nutritional Yeast
1 T Panko
1 t Rubbed Sage
1 t dried Thyme
1 t dried Rosemary
½ t Salt (or to taste)
¼ t Black Pepper (or to taste)

3 T Oil
6 – 8 medium Potatoes – scrubbed if needed and unpeeled

Preheat oven to 400F.
In a wide bowl combine the nutritional yeast, panko, herbs and seasonings.
Pour the oil into a large baking dish and heat in the oven for 5 minutes.
Slice the potatoes in half lengthwise, getting the largest surface you can.
Dip the sliced side of the potato into the seasoning mix, then place cut side down into the hot oil.
Cover the tray with tin foil and bake for 45 minutes until the potatoes as tender.
Turn heat up to 425F, uncover the potatoes and cook a further 15 – 20 minutes until browned and crispy.


Chris said...

Oooh! These looks so packed with flavor and with excellent texture, the crispiness of the outer panko contrasting the creaminess of the inner potato flesh. I would have never thought of using breadcrumbs :)

Jeni Treehugger said...

Mmmmm they look scrumpalicious!