Baked Potato Halves
Baked potato halves are a plain side dish that asks for three ingredients and no peeling. Cutting each potato lengthwise gives you a wide flat face, and that face sits directly on a greased pan in a hot 220°C oven. It browns into a savory orange crust while the inside turns soft. Rubbing the two cut sides together spreads a small pinch of salt evenly across both halves.
Instructions
Choose potatoes of similar size, around 250 grams each, so they finish cooking at the same time. Wash them well and cut away any bad spots, but leave the skins on.
Cut each potato in half in the direction that gives the thinnest halves. Sprinkle ¼ to ½ tsp of salt on the flat side of one half, then rub the two halves together so both are salted.
Place the halves flat side down on a greased pan, using lard or another fat. Bake in an oven preheated to 220°C for about 45 minutes, until the potatoes are cooked through and the flat sides have formed an orange crust.
Serve hot. Diners can peel the potatoes by hand as they eat, or eat them with the skin on.
Make it personal.
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