Saturday, September 11, 2010

Baked potatoes with oregano (Jacket Potatoes)

Recipe for 4

4 large potatoes
4 teaspoons, coarse salt
4 teaspoons, dry oregano
4 tablespoons, butter
2 teaspoons fresh sharp, freshly ground black pepper
1 handful chopped parsley
Aluminum foil for baking

Wash thoroughly the potatoes, pat dry with a cloth (not fully dry) and carve slightly on the two sides.
Cut four sheets of aluminium foil large enough to wrap potatoes. Place the foil sheets on a clean flat surface and sprinkle the centre of each one with a teaspoon of salt, oregano, and half a teaspoon of pepper. Place the potatoes in the centre of each foil. Turn them over a couple of times so that they are covered with the spices.
Wrap the potatoes tightly in the foil sheets and make sure that there is no space for vapours to circulate in the package.
Place potatoes in oven at 220oC. Bake for 1 hour. Baking depends on the size of potatoes, how fresh they are, and of course the oven. For you to be sure the potatoes are ready when the time passes using a sharp knife pierce in the centre of each potato. If the knife does not find any resistance then they are ready.
Remove from oven and foil. While still hot carve the potatoes in the centre and using a spoon, dig the flesh of the potato without removing it from the skin. Place a tablespoon of butter on the flesh of each potato and let it melt. Just before serving sprinkle with some parsley in the centre of each potato.
Serve while still warm, with fresh salad. Enjoy!