By Sally Bee


A tasty, low-fat alternative to normal baked spuds! Sally uses Rooster potatoes for it, as their red skin bakes perfectly.


  1. Pre-heat the oven to 200°C. Wash the potatoes, without piercing the skins, and pop them in the oven to bake for 50 minutes.
  2. Take them out of the oven and crush them with a flat potato masher. Don’t mash them completely – just break the skins down a little.
  3. Now spray with the oil and sprinkle with the black pepper and crushed garlic.  If you don’t have a spray, use no more than one tablespoon of oil.
  4. Finally add the capers – these will give a sharpness instead of using salt.
  5. Pop them back in the oven for a final 20 minutes until gnarled and golden on top.