Baked potatoes are a go-to meal for many, especially during warmer weather. A simple one-ingredient method from Chef Sylvia Fountaine, culinary expert and founder of Feasting at Home, promises perfectly crispy results every time. The secret lies in using sea or kosher salt, not ordinary table salt.
Why Salt Works
Salt is naturally absorbent, drawing out excess moisture from the potato skin. This allows the skin to crisp up beautifully, forming a delicious crust without becoming tough. Alongside salt, a little oil—extra-virgin olive oil works particularly well—is all that's needed.
Step-by-Step Method
Start by piercing the potato at least three times with a fork to allow steam to escape. Drizzle extra-virgin olive oil over the potato, ensuring it is fully covered, then rub thoroughly with sea salt. Place the potato directly on a baking tray in the center of the oven—avoid wrapping in foil, as this traps steam and leads to a soggy outcome.
Bake for about an hour, though an additional 15 minutes may be needed. To ensure a fluffy, not gummy, interior, make an immediate incision with a knife after removing from the oven to release residual steam. For extra crispy skin, turn off the oven and leave the potatoes inside for a further five minutes.
Final Touches
Once golden and crispy, give the hot potato a gentle squeeze with a tea towel, fluff the inside with a fork, and add butter. The salt crust significantly enhances the potato's natural flavor, making it tastier and crispier than usual.
