Many people find that baked potatoes turn out shrivelled and soggy if not cooked correctly. Potatoes contain high water content, which turns to steam during cooking and keeps the skin soft. Wrapping in tin foil is counterproductive as it traps moisture.
Dana DeVolk, a professionally trained chef and founder of The Silly Girl's Kitchen, shared that the secret to perfectly crispy baked potatoes is salt. She 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."
Why salt before cooking is crucial
Applying salt before cooking guarantees a superior texture. Salt is absorbent and draws moisture from the potato, keeping the skin dry. It also prevents steam from softening the potato and helps olive oil penetrate properly, delivering a crispy, crackling skin. Salting in advance also makes the skin more flavourful.
Choosing the right potato
The variety matters. Look for potatoes labelled Maris Piper, King Edward or "good for baking" as they have lower moisture content, giving a superior crispy skin.
Method for perfect baked potatoes
Preheat oven to 200°C. Scrub the potato and pat dry. Line a baking tray with greaseproof paper, place the potato, and prick the skin all over with a fork. Drizzle olive oil and season with salt, rolling to coat evenly. Bake for about one hour until a knife glides through easily. Cut open, fluff the inside, and add toppings like butter, sour cream, spring onions, bacon, cheddar cheese, and black pepper.
