Jacket potatoes are having a moment, and this inventive new recipe from Bannisters Farm and Yorkshire chef Stephanie Moon takes things up a notch. The Flat Iron ‘Steaked’ Potato is sticky, smoky, and totally meat-free – a great-value meal that doesn’t skimp on flavour.
Ingredients (Serves 2)
For the potatoes:
- 2 Bannisters Farm Baked Jacket Potatoes (available in the freezer aisle at Ocado, Waitrose, Iceland, Home Bargains, Nisa and others)
- Trimmings of your choice – suggested: onion rings, vine tomatoes, garlicky flat mushrooms
For the marinade:
- 10g molasses dark unrefined sugar or dark muscovado sugar
- 10g chopped fresh ginger
- 10g chilli jam
- 10g dark soy sauce
- 50g BBQ sauce
For the crispy onion butter:
- 100g butter or vegan butter
- 1 handful chopped fresh parsley
- 2 heaped tablespoons crispy onions
Method
1. Marinate the potatoes
Mix all marinade ingredients in a bowl. Rub the marinade over the frozen jacket potatoes, then cover and leave to defrost and marinate in the fridge overnight.
2. Flatten gently
Place each potato between two sheets of greaseproof paper or cling film. Use a flat pot or container to gently press down and slightly flatten the potato. Leave for 30 minutes. Don’t squash too hard – a little cracking is fine.
3. Prep the extras
While the potato rests, prepare your trimmings. For the crispy onion butter, mix the butter with crispy onions and parsley, then set aside.
4. Sear the potatoes
Heat a frying pan with a little vegetable oil. Remove the paper from the potato and sear each side for 2 minutes to lock in the flavour.
5. Bake until piping hot
Transfer the seared potatoes to a preheated oven (180°C) for 8–10 minutes or until hot throughout. Alternatively, use an air fryer at 170°C for 7–9 minutes.
6. Serve and enjoy
Place your Flat Iron on a plate or board, top with a spoonful of crispy onion butter and a few extra crispy onions. Let the butter melt over the potato. Add your trimmings, a drizzle of BBQ sauce, and a few slices of fresh chilli if you like some heat.
