Pricking for Baking

Large, floury potatoes are best for baking in the oven in their jackets. To prevent them bursting during cooking, the skin should be pierced by pricking it with a fork. If you like, rub with oil and salt to crisp the skin during cooking, or bake them on a bed of salt. You can also cook them on metal skewers - the heat is conducted through to the centre of the potatoes quicker this way.

Scrub potatoes and prick them all over with a fork, piercing right through to the flesh. Bake at 220°C, 1-1¼ hours.