|Idaho potato||1 Large (or baking potato)|
|Parsley sprigs||3 (optional)|
Method Scrub potatoes thoroughly and roll in salt.
Prick the skins and bake in a moderately hot oven (375Â°F) for lJ/4 hours, or until the potatoes feel slightly soft when pressed.
Take from oven and cut deep crosses in the tops, pinching them to open the cuts and let out the steam.
Put a piece of butter and a sprig of parsley in center of each potato and serve at once.
Watchpoint: potatoes should never be baked in foil as the outer skin cannot become crisp and steam will be trapped inside the potato, making it soggy instead of light and floury.