Ingredients

Steps

• Preheat the oven to 200°C.
• Prick each potato and rub with a small amount of oil.
• Bake potatoes directly on the oven shelf for 45 minutes until soft.
• Cool the potatoes then cut into quarters lengthways.
• Scoop out the flesh leaving a 5mm layer on the skin.
• Brush skins with remaining oil and place skin-side down on a wire rack over a roasting tin.
• Season with salt, pepper, and rosemary.
• Bake for 30 minutes, turning halfway, until golden and crisp.