Can't cook? Yes you can!

I've mentioned before, I am sure, that I am nothing if not pedantic. So, if, in discussion with a family member we should get on to the difference between the terms 'baked' and 'roasted' potatoes. First, can I say, I think both have their place, but they are NOT the same thing. While I would agree both are usually cooked in an oven, the method is not the same. Now, there is no question for me that Nigella's Perfect Roast Potatoes *are* perfect and the magic combination of crispy on the outside and fluffy on the inside means these are THE roast potato to have when you want to impress. They are not baked though. They are cooked in fat in the oven, which is why I think of them as roast spuds.

Baked Potatoes on the other hand, are often cooked in an oven (though in the burning embers of an open fire is more romantic and delicious) but there is no fat added. That for me, is the main difference between the two methods, though I would acknowledge some people do mix up the terms, but that is my personal interpretation. The other thing about a baked spud is that they are VERY easy, and anyone, regardless of kitchen skills can have success with them. Here's how simple:

Baked Potatoes

1 to 2 medium/large potatoes per person

Preheat oven to 200C. Wash and dry your potatoes. Stab them once or twice with a fork or metal skewer.

Put the potatoes into the oven on the rack in the centre of the oven and leave them there for 1 and a half hours.

Serve, cut crossways almost all the way through with your favourite sides. I favour sour cream and chives with a little butter and plenty of salt and pepper or coleslaw - the children are fond of grated cheese and (tinned) baked beans. The Lovely man likes a grand selection which includes bacon, onions and plenty of cheese.

I notice that Nigella likes to bake her spuds with a skewer inserted through the length of them. The idea being that the metal conducts heat into the centre of the potato. I gave it a try, but, considering I like to leave them in for the full 90 minutes, I really didn't find any difference in results.

You can perhaps see here, how light and papery the skin of the spud is. A good baked potato should include an edible skin, this is indeed the result here.

If you have leftovers (and I plan for them here), then The Baked Potato Salad is the way to go - the only way to go!