METHODPreheat the oven to 200c/Gas Mark 6.
Wash the potatoes gently, without piercing the skin.
Pop the whole potatoes onto an oven tray and bake in the oven for 50 minutes.
Remove from the oven and crush the potatoes with a flat potato masher (don’t mash completely just break the skins down a little).
Drizzle with olive oil.
Sprinkle with black pepper and crushed garlic.
Finally add the capers, these will give a sharpness instead of using salt.
Put back in the oven for 20 minutes until crunchy and golden on top.
Sally Bee always uses Albert Bartlett Original Rooster potatoes for this recipe because their red skin bakes perfectly.
Serves: 4
Preparation: 15 mins
Cooking: 70 mins
8-10 Albert Bartlett Original Rooster Potatoes
Drizzle of olive oil
1 crushed garlic clove
2 tbsp capers
Freshly ground black pepper