Baked potato

The baked potato, or foil-wrapped potato, is a simple and comforting dish of Anglo-Saxon origin. Here is the basic recipe, with an Italian twist I would suggest adding.

Ingredients

• 4 large potatoes, preferably baking varieties such as Russet or Bintje
• Extra virgin olive oil
• Coarse salt
• Black pepper
• Butter (optional)
• Garlic (optional)
• Fresh aromatic herbs such as rosemary or thyme (optional)

For an Italian twist, you might also have:

• Grated parmesan
• Smoked ricotta or buffalo mozzarella
• Prosciutto crudo or pancetta
• Fresh arugula

Preparation

1. Preheat the oven to 220 °C (428 °F).
2. Thoroughly wash the potatoes and dry them. Prick them on all sides with a fork to allow steam to escape during baking.
3. Massage each potato with some extra virgin olive oil and salt it with a bit of coarse salt.
4. Place the potatoes directly on the oven rack with a baking tray underneath to catch any oil or starch drippings. Bake for about 45 minutes to 1 hour, or until the outside is crispy and the inside is soft.
5. In addition to the classic butter and salt, you might cut the potatoes in half and add a pinch of your chosen aromatic herb, like rosemary or thyme, and some chopped garlic for a more Mediterranean flavor.
6. For a richer and more Italian flavor, add grated parmesan, smoked ricotta or buffalo mozzarella, and perhaps some prosciutto crudo or pancetta that has been crisped in a pan.

Butter the potatoes and season them with salt and pepper to taste before adding the other ingredients.

Curiosity

Baked potatoes are a very versatile dish, often served as a side but substantial enough to be a meal in themselves. The classic variation is accompanied by “sour cream” and chives, but they lend themselves to countless variations, from the Tex-Mex version with beans and spicy sauce, to the Italian one with ricotta and grilled vegetables. Lovers of Italian cuisine can experiment with local ingredients, such as cheeses or cured meats, to give a unique touch to their baked potatoes.