Jacket potatoes

2 large potatoes, (225-275 g) each
olive oil
rock salt, crushed

Pre-heat the oven to gas mark 5, 375°F (190°C).

Wash the potatoes and then dry them. Coat them in olive oil and then in salt (as much salt as possible as it dries out the skin and makes them good and crunchy). Pop them straight onto the shelf in the oven (put a pan under to collect any falling salt) and cook for 1 1/2-2 hours until you can push a skewer through easily.