For baked potatoes prick the skins of large potatoes, place on a baking sheet or on the oven shelf and bake at 200–230°C/400–450°F/gas mark 6–8 for about 1 hour, or until crisp on the outside and tender inside when you test with the point of a knife. Or try ‘Bircher Potatoes’ – a cross between a roast and a baked potato and one of my favourites: halve medium-sized potatoes and place cut-side down on an oiled baking sheet. Bake at 200°C/400°F/gas mark 6 for 30–45 minutes, or until you can easily pierce them with the point of a knife.
