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Potatoes are scrubbed but not pierced,
rubbed with salt while still wet and put into a pre-heated oven.
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The ideal temperature would be
400F/200C/gas mark 6 for 11/2 hours but temperature is immaterial to
the final effect.
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When the potato flesh feels soft to the
touch (on no account pierce the skin) remove and place on a wooden
board.
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Cover the potato with a folded cloth and
crack it open with a swill karate-style chop with the side of your
hand.
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This alarming method lets the steam out
quickly and the potato is wonderfully floury.
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One word of warning; on no account raise
the temperature of the oven suddenly, this could result in a horrible
mess and no supper!