Salt is the key ingredient that stops a baked potato from turning soggy in the oven, according to food writer Katherine McPhillips. The simple technique of coating potatoes in salt before roasting draws out surface moisture, helping the skin crisp up and enhancing the natural flavour.
Why potatoes turn soggy
Potatoes contain a lot of water, which can turn into steam during cooking and leave the skin damp. Wrapping potatoes in tin foil traps that moisture and makes them mushy, a common mistake that many home cooks make.
Salt is highly absorbent, so it pulls moisture out of the potato. This allows surface moisture to evaporate quickly rather than turning into steam, helping the skin cook properly in the oven and achieve a crispy, crackling texture.
How to make better baked potatoes
The method starts at the supermarket: choose a starchy potato, such as Maris Piper, King Edward or Rooster varieties, which have a drier skin. Avoid new potatoes, small potatoes or Charlotte types, as they are too waxy and unlikely to crisp up.
To prepare, scrub the potatoes, dry the skin thoroughly with a paper towel, and place them on a tray. Prick the potatoes a few times with a fork to allow steam to escape and prevent them from exploding in the oven.
Pour olive oil over each potato and sprinkle generously with salt. Roll them around the tray so every part is coated. Then bake at a high heat, around 200°C or 220°C, for 40 to 60 minutes depending on the oven. Check after 40 minutes and then at 10-minute intervals until golden.
Finishing touches
Once done, cut the potatoes open and gently squeeze them to release any leftover steam. Season with pepper, add a slab of butter, and top with any other fillings you like. The result is a golden, tender baked potato with a noticeably savoury, crispy skin.
