Crispy Baked Potatoes – The Scottish Way

-potatoes of equal size, preferably organic
-sea salt
-olive oil
-butter, salt and pepper to taste
-Pre-heat oven 400F/200C or gas mark 6. To appreciate the full flavour, choose organic potatoes. Choose equal sized potatoes large enough to bake – you will need potatoes that are large enough to scoop out the centres and refill.
-Clean the potatoes and wipe dry thoroughly using kitchen roll or a clean teacloth. Pierce the potatoes 3 – 4 stabs.
-Sprinkle sea salt on a tray.
-Rub some olive oil on your hands. Roll potatoes in oil then roll in the salt on the tray.
-Place on a lightly oiled baking tray and bake for approximately 1 hour. Test the potatoes with a skewer on the half hour (turn if necessary).(As an alternative, you may thread the potatoes onto a skewer and place on the top oven shelf.)
-When ready, cut the potatoes in half, leave for a few seconds to set, then scoop out the soft centre, placing it in a bowl. Add fresh butter, salt & freshly milled black pepper to taste. Mix and pile back into the shells. Serve with fresh coriander and a light salad.
– Frances Grant-Hutton

Posted in Ekadasi Recipes.