Home / Eat Well / RecipesRay's baked potatoesfor 6 peopleWarren BucklandBy Ray McVinnie Chef and food writerVIEW PROFILESaveShareShare this articleCopy LinkEmailFacebookTwitter/XLinkedInRedditDirectionsPeel and slice agria potatoes, cut them to 1 cm thick. Pack the potatoes into an ovenproof dish.Season with salt and pepper and dot liberally with butter. Cover and bake for 1 hour at 200C.More of Ray’s recipes from the Hawke’s Bay Food and Wine Classic 2015Chicken thighs stuffed with black olive and anchovy butter with roasted cherry tomatoes and steamed asparagusSalade tropicaleDeluxe barbecued steak bacon and mushroomsSaveShareShare this articleCopy LinkEmailFacebookTwitter/XLinkedInReddit
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