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Halve and par-boil the potatoes for 20 minutes, then fluff and rough potatoes and drizzle with olive oil and roast for a further 45 minutes (200°C).
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Scoop out contents and use later in a mash, then slightly brush skins with oil.
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Sprinkle Opito Bay B!tchin BBQ Rub bake again until crisp.
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Serve with sour cream and fresh herbs, chives, or even chimichurri.
