Baked Potato

Olive oil, salt and pepper: This baked potato recipe is as blank-slate as it gets. Feel free to add other spices to the salt and pepper mix, such as cumin or smoked paprika and finish with whatever cheese you like. Our ideal baked potato is crisp on the outside, has a pillowy interior and is up for dancing with almost any savoury flavour in your fridge or pantry.

4 russet potatoes, scrubbed (~ 2½ lbs)
extra-virgin olive oil, for rubbing
flaky sea salt
black pepper, freshly ground

Garnish:
butter
Parmesan cheese, finely grated
fresh chives, chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.

Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60-75 minutes.

Cut open each potato; season with salt and pepper and top with butter, Parmesan, and/or chives.

Makes 4 servings.