- 4
- 5 mins
- 75 mins
Ingredients
- 4 medium baking potatoes (approximately 175g) - you can use larger potatoes if you like but cooking times will be longer
- 20 ml olive oil
- 20 g butter
- salt
- aluminium foil
Preparation
Step 1
Serves 4
Preheat the oven to 220ºC/200ºC fan.
Use a sharp knife to cut slits into the baking potatoes. These should be about half a centimeter apart and go about two-thirds of the way through the potato - it's important that the slits do not go all the way through otherwise the potato will fall apart (although don't panic if you do accidentally, the recipe will still work).
Add 5g butter to the top of each potato and then pour over 5ml olive oil.
Place into the oven and cook for 1 hour 10 minutes (exact cooking time depends on the size of potatoes used). About every 20 minutes use a pastry brush to baste the potatoes in the butter and olive oil mix that they will be sitting in. When you're basting, you might notice that the ends are going quite crispy. To stop this, after 40 minutes I carefully wrap the ends in a small square of aluminium foil.
Once they're soft in the centre, remove from the oven and serve.