Roasted Potatoes

Ingredients

• 1 pound Large potatoes (Originally 'half seer' (approx 1 lb). Choose baking potatoes like Russet.)
• 2 tablespoons Butter (Quantity estimated for serving.)
• 1 teaspoon Salt (Quantity estimated; adjust to taste.)
• 1/2 teaspoon Black pepper (Quantity estimated; adjust to taste.)

Instructions

1. 1Preheat your oven to 400°F (200°C). While the original recipe calls for roasting in hot ash, a hot oven replicates this dry heat method effectively.
2. 2Wash and dry the potatoes thoroughly. Using a metal skewer or a fork, pierce each potato deeply through the center. This step is critical to allow steam to escape and prevent the skin from bursting during roasting.
3. 3Place the potatoes directly on the oven rack or on a baking sheet. Roast for approximately 45 minutes. Halfway through the cooking time (around 20-25 minutes), turn the potatoes over to ensure even cooking. If using smaller potatoes, check them sooner as they will cook faster.
4. 4Check if the potatoes are done by squeezing them gently (using a towel to protect your hand) or inserting a knife; they should feel soft throughout. Remove from the oven when tender.
5. 5Serve the roasted potatoes hot, split open with salt and pepper. Alternatively, peel the roasted potatoes and mash the flesh with butter, salt, and pepper. Press the mashed mixture into a mold or shape into a neat pile, then use a cutter to stamp a design on top before serving.