Baked potatoes often turn out soggy when not prepared properly. Potatoes contain a lot of water that turns into steam and softens the skin during cooking. Avoiding tin foil is key, as it traps moisture and leads to a mushy result.
Simple Ingredient for Better Results
Culinary-trained chef Dana DeVolk of The Silly Girl’s Kitchen shared that coarse kosher salt is the secret to cracked, crispy skin. The large flakes draw moisture out of the skin as the potato bakes, leaving a crust that snaps when cut. Table salt works but gives a finer texture and less dramatic crust.
Adding salt before cooking is effective, unlike seasoning after baking. Salt absorbs moisture from the potato, keeping the skin dry and preventing steam from softening it. It also helps olive oil work properly, resulting in a crispy, crackling skin.
How to Make Better Baked Potatoes
For each person, you need one potato, half a tablespoon of olive oil, one and a half teaspoons of kosher salt, and any favourite toppings. Choose potatoes labelled Maris Piper, King Edward, or "good for baking" as they contain less moisture for a better crispy skin. Recommended toppings include butter, sour cream, spring onions, bacon, cheddar cheese, and black pepper.
Method
Preheat the oven to 200°C. Scrub the potato under cold water and dry with paper towels. Place baking paper on a tray, add the potato, and prick the skin all over with a fork to allow steam to escape. Pour olive oil over the potato and sprinkle with salt. Roll the potato until fully coated. Bake for about one hour, or until tender when pierced with a knife. Slice open, pinch the sides, fluff with a fork, and add toppings. The potato will be golden and full of flavour without any tin foil.
