Baked potato

A tasty method for cooking potatoes. You can also leave out the herbs if you wish to retain the simple taste of the potato.

Makes 10.

Baked potato

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large floury potatoes



extra virgin olive oil 









bay leaves

Preparation method

  • Wash the potatoes and dry with kitchen towel.
  • Preheat the oven to 200°C.
  • Wrap each of the potatoes separately in aluminium foil with the herbs and a little bit of olive oil.
  • Place on a stainless-steel baking tray and bake in the oven for an hour until done.
  • Use a knife to prick the potatoes to test if they’re done. If there’s little resistance, you can take the potatoes out of the oven.
  • Serve the potato as is or use it for another dish.

Serving suggestions

  • Serve as a side dish or as part of a main course with fish or meat.
  • Serve the potato with a sauce or flavoured butter such as crème fraîche, tartar sauce, herb butter, saffron butter, smoked butter, or black garlic butter.
  • Use the potatoes as a basis for a purée or gnocchi.
  • Variation tip: use the spice mixture you can get in small packets such as vadouvan, ras el hanout, garam masala, picadillo, paprika, curry, shichimi togarashi, za’atar, and other types of curry.
  • Variation tip: add flavours that complement potato such as garlic, shallot, bacon, or truffle.

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