Ingredients
- 1 teaspoon sea salt flakes
- 1/4 teaspoon cumin seeds
- Olive oil spray
- 4 (about 320g each) Vivaldi potatoes (see note)
- 1 tablespoon butter, melted
Directions
- Step 1
Place the salt and cumin seeds in a mortar and gently pound with a pestle until coarsely crushed.
- Step 2
Preheat oven to 180°C. Spray a baking tray lightly with oil. Cut the potatoes in half horizontally. Use a small sharp knife to cut slits, about 1cm deep and 1cm apart, in the top of each potato. Place, flesh-side down, on the prepared tray. Brush with half the butter.
- Step 3
Bake for 20 minutes. Turn and brush with the remaining butter. Sprinkle with the salt mixture and bake for a further 20 minutes or until crisp.
Recipe courtesy of www.taste.com.au
Serving size 2