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The Pickled Wife Hot Jam 200g

Small to Medium sized Royal Blue + Neptunes + Sebago or Desiree (any variety that's starchy and has a light floury texture is perfect for this recipe) - bake whole

Parmesan cheese - grated

Feta - crumbled

Coriander + parsley or chives - chopped

Olive oil - drizzled

Seasoning - sea salt + cracked black pepper - grind


Pre-heat your oven to around 180 - 200 and line a baking tray.

Leaving the potato skins on, wash and pre-cook in the microwave till soft (I find this works really well, especially if you are rushed for time). Cooking time depends on the size of your potatoes and your microwaves power.

Place pre-cooked potatoes onto your lined baking tray and press down firmly using your potato masher to open up the flesh and flatten each potato so that the skins are broken and all the soft fluffy potato pops out from inside of the spuds...this is important to ensure optimum crunchiness!

Then drizzle with a little olive oil and season each potato well. Next sprinkle the potatoes with a generous amount of grated parmesan cheese + another drizzle of olive oil, then bake in a pre-heated oven until golden brown. You ideally want the sides of each potato to be crispy and golden coming out of the oven.

Dollop each potato with The Pickled Wife's Hot Jam, crumble feta on top, with a scattering with fresh herbs of your choice and serve!


The small potatoes make for a great pre-dinner snack or canapé, with the medium to large potatoes making a great side dish to your meal. Or simply on their own with salad makes for an easy and delicious vegetarian dinner.

Any fresh herbs work beautifully onto top as your final garnish. I do like to use our home-grown chives, parsley or coriander but your taste-buds have no limits, go for whats growing in your garden and in-season. Or if your a bit more adventurous and like a bold topping, slice a good kicker of Jalapenos or scatter some dried chilli flakes over the top and tuck in.


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