Yield: 2 servings
|2 larges||Desiree potatoes; 8-10 oz each|
|A little olive oil|
|Rock salt; crushed|
|A little butter|
|Salt and freshly-milled black pepper|
Preheat oven to 190c/375f/Gas 5 1 Wash the potatoes and dry thoroughly using a cloth, leave them aside to dry as much as possible. If you're using ready-washed potatoes you needn't do this, as high heat will purify them.
2 Prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt, this will draw out the moisture from the skin and, together with the oil, provide more crunchiness.
3 Place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are very crisp.
4 When you are ready to serve, slit each potato in half lengthways and top with the butter and seasoning. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Deliah
Converted by MM_Buster v2.0n.