Bake a potato like a pro

RavindeR Bhogal, Tv chef, author and owner of top indian restaurant Jikoni shares her recipe.

PREHEAT oven to 200c, scatter rock salt and hardy herbs such as rosemary over your potatoes. Cover with parchment paper and foil and cook for an hour-and-a-half or until the potatoes are tender.

For added flavour, dampen some hay and lay a bed of it in the roasting pan before adding the potatoes, rock salt and herbs. Brush off the hay before serving with butter, creme fraiche and chopped chives.