Instructions: Heat the oven to gas mark 5/375F/190C.

Wash the potatoes and dry them very thoroughly with a cloth then leave them aside to dry as much as possible.

If youre using ready washed potatoes you need not do this as the high heat will purify them.

Prick the skins a few times with a fork then put a few drops of olive oil over each one and rub it all over the skin.

Rub in some crushed salt this will draw out the moisture from the skin and together with the oil provide more crunchiness.

Place the potatoes straight on to the centre shelf of the oven and let them bake for 1 3/4 to 2 hours or until the skins are really very crisp.

When you are ready to serve slit each potato in half lengthways and top with the butter and seasoning Serve immediately because after you remove jacket potatoes from the oven they lose their crispness very quickly so dont let them hang around.

The secret of perfect jacket potatoes like the one described above is not to hurry them give them up to 2 hours to get the really crunchy skin learn to use the tine when youre out so they can be ready when you come home or go and do something else and forget about them till theyre ready. Delicious dressed with soured cream and chive topping (qv).

Serves 2

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