Let me take you back for a second. one of those cozy evenings when the kitchen smells like comfort and the light is dim but golden. That was the night I stumbled upon Nigella Bites playing on TV, Nigella Lawson gliding about her kitchen in that effortlessly calm way, like she’d just woken up and decided to whip together a feast because-well, why not?
That night, I met Criss Cross Potatoes.
There’s something about them that immediately grabs you. not flashy, not overly fussed. Just humble potatoes, scored like a checkerboard, kissed with butter and olive oil, then roasted until the edges get a little dramatic and crisp. Nigella, of course, made it look like a spell rather than a recipe.
They’re somewhere between a baked potato and roastie. Think the fluff of a baked potato with the golden, textured ridges of something fancier. But they aren’t fancy. They’re just clever. And clever food? That’s my favorite kind.
Nigella Criss Cross Potatoes Recipe
Ingredients Needed
Honestly, the beauty of these criss cross beauties is in their simplicity. You probably have everything already:
- Small to medium waxy potatoes. Nigella often uses new potatoes or Charlotte varieties. The size matters because you want that surface area to criss cross without them being monstrous.
- Olive oil – For a golden, crisp exterior.
- Butter – This is where the richness comes in. Nigella never shies away from it and neither should you.
- Sea salt flakes – They add that little burst of salinity on top, almost like confetti.
- Freshly ground black pepper. Optional but I always grind it liberally.
That’s it. No thyme sprigs, no garlic confetti. Just the basics, doing what they do best.
Equipment Needed
Here’s what you’ll need and I promise, no fancy gadgets:
- A sharp knife – This is crucial for the criss-cross scoring. I once tried with a dull one and nearly sliced my dignity in half.
- A roasting tray or baking sheet. Preferably one that doesn’t warp under high heat. Trust me, I’ve had potatoes slide off a tilted tray. Not my finest moment.
- Oven mitts – Because if you’re like me, you’ll inevitably try to flip the tray with your bare hands. Don’t.
- Pastry brush (optional) – For a little brush-brushing of butter but you can drizzle if you’re feeling rustic.
Instructions To Make Nigella Lawson’s Criss Cross Potatoes
Okay, here comes the rhythm of it. You’ll love this part:
- Preheat your oven to 200°C (about 400°F). Make sure it’s hot and ready like you’re prepping for a date.
- Wash the potatoes – No peeling! Give them a good scrub; they’ll be naked enough with the criss-cross cuts.
- Time for the scoring. Place a potato on a wooden spoon (or between two chopsticks if you’re feeling clever) and slice deep grooves across the top, about 5mm apart. Turn the potato 90 degrees and slice again to create that checkerboard pattern. It’s honestly therapeutic. Just don’t cut all the way through. you want them to fan open, not fall apart.
- Nestle them into your baking tray. Flat side down if they’re rolling about too much.
- Drizzle olive oil generously over them. Then melt a little butter and either drizzle or brush it on top too. Salt them well. They deserve it.
- Bake for around 50-60 minutes. They’ll slowly open up, like little blooming potato flowers. Halfway through, I usually open the oven and give them a spoonful more of melted butter. It feels indulgent but then again. so does life sometimes.
- Out they come-crisped, golden and smelling like everything good in the world.
What I Learnt
The first time I made them, I thought they’d be a bit meh. I mean, how exciting could a potato get?
Turns out, very.
The texture of these is wild-crispy fronds on top, steamy and fluffy inside and that buttery-salty glaze hugging every groove. They’re photogenic in that unbothered way. no microgreens needed.
More than that, though, they taught me something about restraint. These potatoes don’t rely on twenty ingredients or flashy toppings. They’re not pretending to be something they’re not. They’re just… good. And that’s a bit of a life lesson, honestly.
It’s also a beautiful reminder that food doesn’t need to be complicated to feel special. You can turn a Tuesday night into something memorable with a bag of potatoes and a little bit of love.
FAQs
What Makes Nigella Lawson’s Criss-cross Potatoes Different From Regular Roasted Potatoes?
Ah, the criss-cross technique! It’s all about those thin, crispy edges. Nigella cuts slashes into the potatoes before roasting, which allows the oil and seasoning to get into all those little grooves, creating a crispy, golden texture that’s to die for. It’s like regular roasted potatoes, but with extra personality.
Can I Make Nigella’s Criss-cross Potatoes Ahead Of Time?
Definitely! You can prep the potatoes by slicing them and even season them, then store them in the fridge until you’re ready to cook. When it’s time to roast, just pop them in the oven and let the magic happen. It’s a great time-saver when you have guests coming over!
What Are Some Seasoning Variations I Can Try With Nigella’s Criss-cross Potatoes?
So many options! Nigella’s recipe is pretty basic with sea salt, pepper, and a little garlic, but you can definitely play around. Try adding fresh rosemary for a more earthy flavor, or some smoked paprika for that smoky kick. I’ve even tossed in a bit of parmesan at the end for extra umami. It’s all about what vibe you’re going for!
