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Baked Thomas Potatoes

BAKED THOMAS POTATOES

This is an unglazed lidded clay pot in which potatoes are cooked without water or fat. The pottery absorbs much of the moisture out of the potatoes and gives them back an earthy flavour. Potatoes should be of an even size, washed and dried (not peeled). The potatoes will look and taste as if they've been cooked in the embers of a bonfire.

 

Serves 4

  • 1 lb (450 g) potatoes

  • Thomas pot (stocked by John Lewis chain, Habitat and other kitchen shops)

  1. Wash and dry the potatoes, pack into the Thomas pot (this incidentally should never be washed), and put on a low gas/electric ring or place in a pre-heated moderate oven (350F/180C/gas mark 4) for 40 minutes- 1 hour, depending on the size and number of potatoes.

  2. Shake the pot a couple of times during cooking if the pot is over direct heat. The pot will crack if put on a cold surface directly after use.

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