Step 1.
Select potatoes of the same size, (larger potatoes produce better baking results) and for the right number of guests. Potato selection is the key, you want a waxy variety that will bake evenly, creamy and slightly yellow in flesh colour. Waxy potatoes are high in moisture and sugar and low in starch, and consequently tend to hold their shape and remain firm when boiled or baked. They are great cooked and served simply with butter and parsley or in a salad. Bintje, desiree, kipfler, patrone, pink fir apple, red pontiac, Tasmanian pink-eye are all examples of waxy potatoes.
Step 2. Rub potato with a touch of oil and season with salt and pepper.
Step 3. Place in the oven at 180c, cook until soft turning once or twice to crisp the skin a little, cook for about two hours depending on their size.
Step 4. Remove from the oven, rest for 5-10 minutes before serving.
Step 5. Cut a cross in the top and pinch with your finger in a downward motion.
Spoon in some truffle butter and serve, or let your guests add at will. |
