butter to the top of each potato and then pour over 5ml olive oil.
Season with salt.
Place into the oven and cook for 1 hour 10 minutes (exact cooking time depends on the size of potatoes used). About every 20 minutes use a pastry brush to baste the potatoes in the butter and olive oil mix that they will be sitting in. When you're basting, you might notice that the ends are going quite crispy. To stop this, after 40 minutes I carefully wrap the ends in a small square of aluminium foil.
After 1 hour 10 minutes, use a knife to check whether the potatoes are soft in the centre, if not then pop them back in for a little longer.
Once they're soft in the centre, remove from the oven and serve.Notes