Foil potatoes have several advantages over conventionally cooked potatoes. Foils Potatoes taste much more aromatic as they do not release aromatic substances and vitamins into the cooking water. They do less work as they do not need to be peeled or peeled and can be easily prepared in large quantities and kept warm in the oven. In addition, foil potatoes are a low-calorie side dish that not only go well with grilled or roasted meat, poultry or fish, but can also be served with herb quark, sour cream or fresh salad. Preheat the oven to 225°. Rinse two semi-solid or floury potatoes at 150 g each and dry with kitchen paper. Lightly brush the aluminium foil on the inside with oil and wrap the potatoes firmly in it. Place the potatoes on a grid and bake on the middle shelf for approx. 45 minutes. For the cooking test, open a foil potato, as shown in the picture above, and prick it with a fork. If the potato foil is easy to break open, it is cooked.