Quote:
Originally Posted by GiRTh
Prick them with a fork all over then rub a bit of oil and then rub salt all over the spud for a crispy skin, some will insist on olive oil but vegetable oil is good to. Stick them in a oven on top heat and wait for an hour.
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..I’m one of those fussy insist on olive oil people...
...don’t forget the tin foil, well I wrap them in tin foil anyway the largest part of the baking...