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Ingredients
- 8 all-purpose potatoes
- 1 tablespoon oil
- 2 teaspoons seasoned salt
- ready-made guacamole dip, to serve
Method
1. Scrub the potatoes well and prick with a fork. Arrange them evenly around the turntable of the microwave and cook on HIGH [100%] for 20 minutes, turning over halfway through the cooking time. Leave to cool.
2. Preheat the oven to 240°C (475°F/Gas 8). Cut each potato into six wedges, carefully scooping out the flesh. (The flesh can be saved and reheated for mashed potato or bubble and squeak.)
3. Place the wedges in a single layer on a wire rack over a baking tray. Brush with oil on all sides and sprinkle with the seasoned salt.
4. Bake for 30 minutes, or until crisp.
