Jacket potatoes are a go-to meal for many, especially when warmer weather calls for simple cooking. Angela Patrone, a senior lifestyle reporter, tested a new technique to achieve a crispy, delicious result using an oven and a single ingredient favored by Chef Sylvia Fountaine, culinary expert and founder of Feasting at Home.
The Key Ingredient: Salt
Chef Fountaine insists it's all about the salt — not ordinary table salt, but sea or kosher salt. Patrone chose sea salt and found her jacket potato emerged from the oven both tastier and crispier than usual. The reasoning is that salt is naturally absorbent, drawing out excess moisture and allowing the skin to crisp up wonderfully, forming a delicious crust without the potato becoming tough.
Preparation Steps
Along with salt, you'll need some oil. Extra-virgin olive oil delivers the finest results, lending superior flavor. Patrone pierced the potatoes at least three times with a fork to allow steam to escape, preventing them from bursting. She then poured extra virgin olive oil over the potato, ensuring it was fully coated, and gave it a thorough massage with sea salt.
The chef cautioned against wrapping the potato in tin foil, as it captures steam and results in a soggy texture. Instead, place it on a baking tray in the center of the oven. Patrone kept the potato in the oven for an hour as recommended, though it required an additional 15 minutes.
Final Tips for Fluffy Interior
To ensure a fluffy, not gummy interior, Patrone made a swift cut with a knife to release trapped steam. Once the potatoes are beautifully golden on top, turn off the oven but keep them inside for a further five minutes to give the skin an extra-crispy finish. When you collect the tray, you'll have the crispiest, most delectable baked potatoes. For a final flourish, press the steaming hot potato gently with a tea towel, loosen the inside with a fork, and add butter.
