- 6 unpeeled potatoes, each about 100g/3½oz
- 3 tbsp olive oil
- 1 tbsp finely chopped fresh rosemary
- salt
- freshly ground black pepper
- Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool.
- Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin.
- Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin.
- Season generously and sprinkle over the rosemary.
- Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot.