- 8 baking potatoes
- Olive oil, for rubbing
- Sea salt and freshly ground black pepper
- 250 g butter, softened
- 3 T whole-grain mustard
- 5 anchovy fillets, roughly chopped
- A handful fresh watercress, stems removed and leaves roughly chopped
Preheat the oven to 200°C. Prick the potatoes using a fork, then rub with olive oil and season to taste. Bake for 1 hour, or until the skins are crisp and the flesh soft.
Meanwhile, add the softened butter, mustard, chopped anchovies and watercress to a bowl and mix until combined. Season to taste. Serve the baked potatoes with spoonfuls of the flavoured butter.