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I always bake the potatoes in the oven. Nice smooth potatoes, firm cooking, as Nicola, unpeeled cut into pieces, just rinse and then do an ovenproof dish with a few tablespoons of olive oil. Equally good stir and then into the oven at the highest temperature. After half an hour just toss / loosening the soil and then about fifteen minutes. They are wonderfully crisp and crunchy and the high temperature they take almost no fat. The oil remains in the bowl just behind. Before serving anything of salt and some oregano. That gives a wonderful flavor! I've always had good luck ...

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