Friday, October 2, 2009

Olive oil-baked potatoes

Crispy, moreish baked potatoes cooked with just olive oil and salt, by Gary Rhodes.

Ingredients

6 medium baking potatoes
olive oil , for drizzling
sea salt

Method

1. Heat oven to 200C/fan 180C/gas 6. Scrub the baking potatoes, then pat dry. Slice lengthways into three. Drizzle olive oil over a large baking sheet. Place the potatoes on the baking sheet, drizzle with olive oil, rub all over, then generously sprinkle with sea salt. Bake for 40-45 mins (longer for extra crispiness) turning halfway, until golden brown and tender.

Nutrition per serving
187 kcalories, protein 3g, carbohydrate 26g, fat 9 g, saturated fat 1g, fibre 2g, salt 0.53 g

Recipe from Good Food magazine, December 2005.

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