A good baked potato is a thing of wonder. Follow our recipe for the perfect baked potatoes – you won't be disappointed.
INGREDIENTS
4 large Agria potatoes, about 250-300 grams each
1 egg white, lightly whisked
sea salt
METHOD
Preheat the oven to 200˚C.
Scrub the potatoes then dry and prick several times with a fork. Brush all over with egg white and sprinkle with sea salt. There are then two methods of cooking the baked potatoes:
For a soft skin, wrap each potato in foil and place on a baking tray.
For a crispy skin, place uncovered on a baking tray.
Bake for about 1 hour or until tender when pierced with a skewer.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.