As the days get cooler and frost is in the air, deciduous trees and shrubs put on an autumn show in all shades of red, yellow, purple, and brown. The splendor of crisp fall days and vibrant leaves brings to mind memories for nearly everyone who lives in an area where deciduous forests are the dominant vegetation.
Remove the finished baked potatoes from your oven and set them on a dish or rack. Tightly wrap each individual potato with foil so that there are no uncovered or loose sections. Be sure not to cut open any part of the potato yet. The foil will keep any steam from escaping and help keep the potato warmer longer.
Preheat the oven to 200C/400F/Gas 6. Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a baking tray. Transfer the potatoes to the oven and bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven. Find a recipe on BBC Food