Baked potatoes become crispier and more flavorful with the addition of one simple ingredient: salt. Chef Sylvia Fountaine, culinary expert and founder of Feasting at Home, recommends using sea salt or kosher salt rather than 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 in the oven, forming a delicious crust without leaving the potato tough or dry.
Alongside salt, a splash of extra-virgin olive oil is all that's needed. The oil lends a superior depth of flavor.
How to prepare
Pierce the potato with a fork at least three times to let steam escape during cooking, preventing it from bursting. Drizzle extra virgin olive oil generously over the potato, ensuring full coverage, then rub thoroughly with sea salt.
Chef Fountaine advises against wrapping the potato in tin foil, as this traps steam and results in a soggy finish. Instead, place the potato on a baking tray in the middle of the oven.
Bake for one hour, then check for doneness. In one test, an additional 15 minutes was needed. To ensure a fluffy, not gummy interior, immediately make an incision with a knife to release residual steam.
Once the potatoes turn a golden color on top, switch off the oven but leave them inside for another five minutes to give the skin an irresistibly crispy finish.
For serving, give the hot potato a gentle squeeze using a tea towel, loosen the inside with a fork, and add a generous knob of butter.
