Jacket potatoes from the Roman pot with butter and salt

Ingredients for 3 servings:

• 1 kg triplets
• 100 ml water, if necessary
• e.g. butter
• n. B. Salt, e.g. Fleur de Sel or Maldon Salt Flakes
• n. B. herbs, e.g. thyme, herbs of Provence, marjoram
• n. B. garlic

Instructions

Working time approx. 3 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 23 minutes

simply without water in the Roman pot, which gives a delicious nutty taste

Soak the Roman pot in water for 30 minutes. Wash the potatoes thoroughly and place them in the pot while they are still dripping wet. If the potatoes are already dry, add 100 ml of water. If you want herbs and/or garlic as aromatics, feel free to add them to the pot. Place the pot with the lid on the middle rack of a cold oven without fan. Set the oven to 180°C (top/bottom heat) (my oven is cheating; I have to set it to 210°C). Leave it in the oven for 1 hour. This is the perfect way to cook potatoes because they don’t get watery and the flavor is so wonderful. We eat them with cold butter and salt. It tastes great – cold butter with the hot potato. My child, however, mashes everything together and makes mush out of it.