Adding sea or kosher salt before baking draws out moisture, creating a crispier, tastier jacket potato, as tested by our reporter.
Jacket potatoes are my preferred choice on occasions when I fancy something simple. I'm always looking for fresh approaches to preparing this modest vegetable to achieve a crunchy, flavoursome result.
I've previously tried cooking a baked potato in the microwave and followed a chef's air-fryer method – both of which yielded superb outcomes. On this occasion, I went back to using my oven, but covered the potato with a single ingredient used by Chef Sylvia Fountaine, a cooking specialist and creator of Feasting at Home.
The Salt Trick
In her recipe, she claims it's entirely about the salt - and not merely standard table salt, but either sea or kosher salt. I used sea salt and found that my jacket potato came out of the oven considerably more flavoursome and crunchier than usual.
The logic for using salt is that it is inherently moisture-absorbing, drawing out excess water and allowing the skin to become beautifully crisp, creating a delectable crust without the potato turning hard. Along with the salt, you'll only need some oil. I discovered that extra-virgin olive oil performs especially well, imparting a superior taste to the completed dish.
How to Make It
Using a fork, I punctured the potato at least three times to vent steam, preventing it from exploding in the oven. I then coated it thoroughly in extra-virgin olive oil, making sure the whole potato was covered, before giving it a generous rub with sea salt.
While I would ordinarily wrap a potato in tin foil before placing it in the oven, the chef cautioned against this, instead simply suggesting that it be placed on a baking tray in the middle of the oven. The chef noted that sealing the potato in foil retains steam, resulting in a soggy texture.
I kept the potato in the oven for the suggested hour; however, I found it needed a further 15 minutes. To ensure my baked potatoes had a "fluffy, not gummy" interior, I immediately cut into them with a knife to release the remaining steam.
Finishing Touch
Once they're a gorgeous golden colour on top, switch off the oven but keep the potatoes inside for another five minutes - this will give their skin an even crispier finish. When you eventually take out your tray, you'll be rewarded with the crispiest, most mouth-watering baked potatoes you've ever made.
For the finishing touch, I gave the piping hot potato a gentle squeeze with a tea towel, loosened the inside with a fork and loaded it with butter. While I kept mine fairly simple, there's a wealth of options to enhance a baked potato. TV cook Mary Berry favours a splash of blue cheese dressing.
