|
Cant beat a proper baked spud.
1. Get a good sized spud
2. Using a fork, prick a series of holes around the edges
3. Cut an X into the top.
4. Wrap in kitchen roll and leave, X side down for 30 minutes.
5. Unwrap, coat in olive oil and place in a good baking tray, X side up.
6. Grind sea salt all over the top.
7. Place in a cold oven.
8. Set to 175 degrees and leave for 2 hours.
9. Eat with butter and really strong chedder. |
|