Depending on size, they’ll take 1-1½ hours in a 220℃ oven. Rub the skins with a little olive oil and sea salt for a really crunchy finish.
Keep baking varieties in a paper bag somewhere cool and dark.
The potato season begins with new and salad potatoes in early summer. These are best for boiling and salads, then the main crop varieties, for baking, mash and roasting, begin in September.