The key ingredient for achieving crispier, tastier jacket potato skins is salt, according to Mimi Morley, Senior Recipe Development Manager at HelloFresh. The simple hack involves coating the potatoes before they go into the oven.
Skip the foil
“Definitely do not use foil is my first bit of advice here. The potatoes will steam in the foil, and the skin won't be crispy at all,” Morley said.
“It's very simple to get a crispy jacky-p. Wash them, fully dry them (important, moisture is the enemy of crispiness), rub with a good amount of oil, sprinkle with salt and then bake on a baking tray for an hour (more or less time depending on the size of your tatties).”
Why salt works
Salt helps crisp up the skin by drawing moisture from the surface through osmosis. With less surface moisture, the skin dries out and turns delightfully crunchy more quickly in the oven.
Oil is equally essential, as it helps the salt adhere and essentially fries the skin as it roasts. It was previously revealed how you can easily make baked potatoes fluffier too.
How to get the perfect crust
Start by washing the potato and piercing it several times with a fork. Then coat it thoroughly with a high-smoke-point oil, such as olive or rapeseed oil. Once done, roll it in or generously sprinkle it with coarse sea salt or kosher salt before placing it in the oven.
That's all there is to it – a simple technique that should help you achieve flawless results every time.
