Adding salt to potatoes before baking draws out moisture and delivers a crackly, crispy skin every time, according to professionally trained chef Dana DeVolk, founder of The Silly Girl's Kitchen.
Baked potatoes are a straightforward midweek meal, but they often end up shrivelled and soggy when not cooked correctly. Potatoes contain a surprisingly high water content, which converts to steam and keeps the skin soft during cooking. Wrapping potatoes in tin foil is a common technique, but it traps moisture and results in a soggy texture.
The salt trick for crackly skin
DeVolk said: "Coarse kosher salt is the secret to the signature crackly skin. The big flakes draw moisture out of the skin as it bakes, leaving a crust that snaps when you cut in. Table salt works but the texture is finer and the crust is less dramatic."
Many people season baked potatoes after cooking, by which point it has little effect. Applying salt beforehand guarantees a considerably superior texture. Salt is highly absorbent and draws excess moisture from the potato, keeping the skin as dry as possible during cooking.
How to make crispy baked potatoes
You will need (per person): one potato, half a tablespoon of olive oil, one and a half teaspoons of kosher salt, and any of your favourite toppings.
The variety of potato makes a significant difference. Certain types are overly watery and release excessive steam during cooking. Look for potatoes labelled Maris Piper, King Edward or "good for baking", as these have a lower moisture content.
Method
Preheat the oven to 200°C, scrub the potato under cold running water and pat it as dry as possible using paper towels. Line a tray with baking paper, place the potato on top, and pierce the skin thoroughly with a fork to allow steam to escape safely.
Drizzle the olive oil over the potato and season with salt. Gently roll the potato across the tray until the skin is evenly coated, then place it in the oven. Cook for approximately one hour, or until a knife pierces the skin effortlessly.
When done, cut along the top and squeeze the sides to create a neat opening. Fluff the potatoes using a fork, then pile on preferred toppings such as butter, sour cream, spring onions, bacon, cheddar cheese and black pepper. The baked potato will be golden and flavourful without requiring tin foil.
