Cut potaoes in half and place them on oil, salt and caraway seeds on a baking tray. Bake for half an hour at 200°C.
ingredients: approx. 600g potatoes, vegetable oil (3 tbsp canola or sunflower oil), salt, caraway or persian cumin (Carum carvi) seeds (0.5 tbsp).
Tools: oven (capable of heating to 200°C / 390°F), baking tray or sheet, aluminum foil, cutting board.
Detailed instructions: Preheat the oven to 200°C. Cover a baking tray with aluminum foil (glossy side up); alternatively leave away the foil and add the stuff (see below) directly on the baking tray. Wash the potatoes (hold them under water while rubbing the surface with your fingers) and cut away any bad parts, if there are any (zones where the potato itself is black or dark brown or green). Cut the potatoes in half (along the long axis). Pour oil on the middle of the baking tray (actually, on the aluminum foil if you use it) so that about a fifth of the tray (or aluminum foil) surface is covered; add a quarter teaspoon of salt and 1.5 teaspoons of caraway seeds to the oil on the tray. Grab one half-potato and spread (smear) the oil/salt/caraway mix outwards towards the rim of the tray (using your potato, cut side downwards, but with an angle of about 30°) until a film of oil covers the aluminum foil or tray with the exception of a 1 cm edge free from oil, then leave your half-potato there, on the aluminum foil (or baking tray) near the edge. Repeat this, if necessary, until all but a small rim of the aluminum foil (or baking tray) is covered with a film of oil ( +caraway) and some potatoes. Place the remaining potatoes on the oil film (cut side down, skin up). Bake at 200°C in the middle of the oven for 35 min. You can check whether they are done by pricking with a fork: The fork should enter with very little effort through the middle of the potato.
To remove the potatoes from the aluminum foil, a wooden or plastic spatule (heat-resistant) is useful.