Heat oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 and a half minutes. Turn the potatoes over and microwave for a further three and a half. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 20 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C/180°C fan-assisted/Gas Mark 6 if the potato browns too quickly.
Meanwhile place the spring onion, cucumber, carrot, radish, coriander and sesame oil in a bowl. Lightly season and toss to coat.
Remove the potatoes from the oven, make a cross in each potato and split open slightly. Spoon over the Asian slaw and serve immediately.
4 medium Rooster potatoes (approx 350g
1 tsp olive oil
3 spring onions, finely shredded
1/3 cucumber, finely shredded
1 large carrot, coarsely grated
80g radish, finely sliced
3 tbsp fresh coriander, roughly chopped
2 tbsp sesame oil
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
Spiralized Potato Wrapped Cod with Herbs
Impress your guests with this delicious herby cod dish, which is ready in under half an hour!
Try making these fish cakes - the gooey, cheesy middle makes them to die for!
A perfect St. Stephen's Day recipe for the whole family to enjoy. Give it a try!