The olive oil baked potatoes

1

Cuted potatoes, placed in a bowl, poured into two small spoons of olive oil, salt, black pepper shredded, pepper powdered, fully plattered, so that each croissant rolls flat。

2

The oven is 200°C preheated, a large sheet of tin paper (sub-luminous contact with food) is placed in the pan and olive oil is painted on it。

3

Placing the tip of the crest of the potato on top of tin paper, with a preheated boiler in the middle of the oven for about 30 minutes。

The first step is to wash the potato skin clean. Remember to dry the surface so that the skin will taste good. 2. The flavour of black pepper and pepper powder can be replaced with dust, vanilla shredded, pepper salt powder or simply olive oil, salt and black pepper shredding. You can eat with ketchup salad or salad sauce. 3. Tin paper remembers to brush oil, otherwise roasted chips may be glued to tin paper and difficult to remove. 4. The temperature and timing of the oven is for reference only, since each oven has a different temper, so please adjust to the characteristics of the oven. 5. Other root foods, such as potatoes, potatoes and pumpkins, can also be baked。