Move over roasties, say goodbye to your beloved Hasselback spuds and forget about making Dauphinoise potatoes. There's a new way to cut the humble potato and it's in the form of a flower.
Named the bloomin' baked potato, the creation is the new way to spice up your classic jacket. When you first prep it, it may not look like much but when you cook it, it opens up and 'blooms' just like a rose. It's soft, tasty and crunchy all at the same time and better yet, it's easier to make than it looks.
Simply follow our step-by-step guide to give your classic spud a dazzling makeover.
Slice a thin layer lengthways off baking potatoes to give a flat top.
Leaving a 1cm border, cut an oval on the flat top with a small, sharp knife, – don’t cut all the way through the potato. Make 5 or 6 concentric oval cuts in all, each smaller than the one before.
Flip your potato onto its flat side and make deep cuts around the sides from top to bottom, about 1cm apart. Leave a small uncut oval at the top to hold each potato together.
Put the potato on a baking tray, flat sides up.
We've made Parmesan and herb-topped bloomin' baked potatoes. To make this version, drizzle your spud with 2tsp rapeseed oil and bake for 45 mins. Combine 2tsp Italian-style seasoning, 20g panko breadcrumbs and 40g Parmesan, finely grated. Sprinkle over the potatoes. Bake for 15 mins until the cheese bubbles, then serve with 80g Asda Lambs Lettuce & Pea Shoots.