It’s Foodie Friday, and day 11 of my lock-down. Keeping with the wisest course of action in the situation, I have been working my way through my “fresh” stores, before going on to my drieds and tins. As I had several good sized potatoes at hand I have gone for a simple bake. One eaten hot, and the others cooked for use in the next day or two (no need to run the oven for one potato).
- Potatoes 3-4 (Russet works well)
- Olive Oil (I use garlic infused) splash
- Sea Salt to taste
Preheat the oven to 375 F/ 190 C. Wash the potatoes and pat dry. Then make a cut with a sharp knife lengthwise on the top of each potato. Place each potato in the centre of a square of foil large enough to wrap the entire potato. Splash a small amount of oil onto each potato and gently work it onto the skin. Wrap the potatoes thoroughly and place in the oven for 60 to 75 minutes. Potatoes are done when a skewer or sharp knife can is able to pierce the potato meeting little or no resistance. Remove and let stand five minutes before serving with butter, or your favourite toppings.