Recipe Ingredient
- 10 potatoes (170g)
- Enough salt
- A little oil
Instructions
- To bake potatoes whole in their skins, scrub them clean and blot dry with absorbent kitchen paper. Rub the potatoes with a little salt or oil, if desired.
- Pierce the potatoes with a fork to allow steam to escape as they bake. (This prevents the potatoes from bursting.)
- Place the whole potatoes on a tray pan in the oven. Turn the potatoes once during the baking because the side of the potato that is in contact with the baking pan may become slightly soggy.
- Potatoes that are seasoned with salt just before baking gives the finished potatoes a better flavour and texture.
- It takes around one hour to bake the 10 potatoes. To test if they are done, pierce the potatoes with a fork. If there is no resistance when the fork is pierced into the potatoes, they are done.
- The skin of a potato should be crisp on the outside while the inside should be tender, moist and fluffy.
- To get an even browning, always stir the potatoes as often as possible.
