Bircher potatoes

Serves: 4

Source: Rose Elliot's Complete Vegetarian Cookbook p128

In this recipe invented by Dr Bircher Benner (who also invented muesli), potatoes are scrubbed, cut in half and baked, cut-side down, on a greased baking tray. This means that the cut-side get crisp and golden, like roast potatoes, while the tops are like jacket-baked potatoes. This is a pleasant combination, and these potatoes are very popular with my children. They are also quick and easy to do, healthy and high in fibre. Leave out the caraway seeds if you don't like them.

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  • 4 medium-sized potatoes
  • butter
  • sea salt
  • caraway seeds


  1. Set the oven to 230°C (450°F), gas mark 8.
  2. Scrub the potatoes then cut each in half lengthwise.
  3. Grease a baking tray generously with butter.
  4. Place the potatoes, cut-side down, on the baking tray and sprinkle them with salt and caraway seeds.
  5. Bake for 40–50 minutes, until the tops of the potatoes feel soft when squeezed and the cut-sides are crisp and golden brown.