Baked Potatoes
Floury potatoes rubbed with oil and flaky salt and baked until the skins are crisp and the middles fluffy, then split open with butter. Serves 4.
4 large baking potatoes, about 250 g each1,000g
1tbsp
40g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,000g | 4 large baking potatoes, about 250 g each | — | |
| 2 | | 1tbsp | — | — | |
| 3 | 1tsp | — | — | ||
| 4 | | 40g | — | — | |
| 5 | | 1pinch | — | — |
Turn the oven to 200 °C (180 °C fan).
Put the potatoes in the colander.
Floury potatoes · 1,000 g
Scrub them under cold running water.
Lay them on the chopping board and pat them dry with the tea towel.
Prick each potato 4 or 5 times with the fork.
Drizzle over the oil and rub it all over the skins with your hands.
Extra-virgin olive oil · 1 tbsp
Sprinkle over the flaky salt.
Using oven gloves, put the baking tray in the oven.
Bake for about 1 hour 15 minutes, until the skins are crisp and a knife slides easily into the middle.
Using oven gloves, take the baking tray out.
Lift each potato onto a plate with the oven gloves and cut a deep cross in the top.
Squeeze the sides to open them up and put a knob of butter in each.
Unsalted butter · 40 gGrind over a little pepper and serve straight away.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C (180 °C fan).⏱ 15 min |
| 2 | 1,000 g | | Put the potatoes in the colander.⏱ 10sResultFloury potatoes |
| 3 | — | | Scrub them under cold running water.⏱ 1 min 30sResultScrubbed potatoes |
| 4 | — | | Lay them on the chopping board and pat them dry with the tea towel.⏱ 30sResultScrubbed potatoes |
| 5 | — | | Prick each potato 4 or 5 times with the fork.⏱ 40sResultPricked potatoes |
| 6 | Pricked potatoesstep 5 | | Put them on the baking tray.⏱ 10sResultPricked potatoes |
| 7 | 1 tbsp | | Drizzle over the oil and rub it all over the skins with your hands.⏱ 40sResultOiled potatoes |
| 8 | 1 tsp | | Sprinkle over the flaky salt.⏱ 10sResultSalted potatoes |
| 9 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultSalted potatoes |
| 10 | — | | Bake for about 1 hour 15 minutes, until the skins are crisp and a knife slides easily into the middle.⏱ 1 hr 15 minResultBaked potatoes |
| 11 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultBaked potatoes |
| 12 | Baked potatoesstep 11 | | Lift each potato onto a plate with the oven gloves and cut a deep cross in the top.⏱ 40sResultSplit baked potatoes |
| 13 | 40 g | | Squeeze the sides to open them up and put a knob of butter in each.⏱ 20sResultButtered baked potatoes |
| 14 | 1 pinch | | Grind over a little pepper and serve straight away.⏱ 5sResultBaked Potatoes |
| Total Time | 1 hr 23 min | ||
| Nutrient | Per serving |
|---|---|
| 294kcal | |
| 5g | |
| 12g | |
| 6g | |
| 44g | |
| 2g | |
| 5g | |
| 598mg |
Baked Potatoes
Floury potatoes rubbed with oil and flaky salt and baked until the skins are crisp and the middles fluffy, then split open with butter. Serves 4.
What you’ll doYou will scrub and prick the potatoes, rub them with oil and flaky salt, bake them for about 1 hour 15 minutes, then split them open and add butter and pepper.
Ingredients
- Floury potatoes, 4 large baking potatoes, about 250 g each1,000 g
- Extra-virgin olive oil1 tbsp
- Flaky sea salt1 tsp
- Unsalted butter40 g
- Ground black pepper1 pinch