Jacket potatoes are a versatile dish, perfect as a side or loaded with fillings like tuna mayo, baked beans, cheese, or chilli for a hearty main. Yet, nothing is more disappointing than pulling a potato from the oven or air fryer only to find its skin soggy and wrinkled.
The Common Mistake: Tin Foil
Many home cooks wrap potatoes in tin foil, believing it helps them cook evenly. However, this method traps steam, leading to longer cooking times and a slimy skin. Chef Sylvia Fountaine, founder of Feasting at Home, reveals a far simpler approach for achieving that coveted crispy, golden-brown exterior.
The Secret Ingredient: Salt
According to Fountaine, the key ingredient is salt. Salt draws moisture out of the potato skin, allowing it to become crisp during baking. This simple step ensures a perfect texture every time.
How to Cook Baked Potatoes
Begin by preheating your oven to 200°C fan. Wash the potato thoroughly and prick it at least three times with a fork to allow steam to escape, preventing it from bursting in the heat. Drizzle vegetable oil over the potato, ensuring it is evenly coated, then rub generously with sea salt. Place the potato on a baking tray.
Bake for approximately 50 minutes to an hour, depending on the potato's size and your oven. Once cooked, score the potato immediately with a knife to release remaining steam, guaranteeing a fluffy interior rather than a gummy one. Turn off the oven and leave the potato inside for an additional five minutes; this resting time enhances the crispiness of the skin.
When you retrieve the tray, you will be greeted by the crispiest, most delicious baked potatoes you have ever made. For a classic filling, simply add a generous knob of butter and some grated cheddar cheese.
