I tried baking potatoes the old-fashioned way this week, following Mrs Beeton's timeless advice. I must admit, I was a bit skeptical about the "browned skin" part, but it turns out, there's a certain je ne sais quoi about a perfectly crisped, golden potato jacket that my modern convection oven struggles to replicate. I found the turning process to be surprisingly satisfying, like giving the potatoes a gentle hug while they cooked. It ensured even baking and a delightful crunch all around. This recipe is a must-try for any weeknight cook looking to add a touch of vintage charm to their meal. The simplicity of the method belies the depth of flavour it produces. I served mine with a dollop of cold butter, just as Mrs Beeton suggested, and it was the perfect accompaniment to a hearty stew. Next time, I might experiment with different potato varieties to see how they hold up to the long, slow bake. But for now, I'm content to enjoy the humble baked potato in all its nineteenth-century glory.