Baked potatoes offer a simple comfort food option, yet they often turn soggy or shriveled without proper preparation. High water content in potatoes generates steam during baking, leading to undesirable textures.
Avoid Common Mistakes
Wrapping potatoes in foil traps steam, prolonging cooking time and resulting in slimy skins. Instead, a quick pre-baking step ensures crisp, golden results every time.
The Key Ingredient: Coarse Salt
Coating potatoes in salt before baking draws out moisture from the skin, reducing steam and promoting crispiness. This method also boosts flavor and forms a protective barrier against burning. Apply salt prior to cooking for superior taste and texture compared to post-baking seasoning.
Ingredients (Per Serving)
- 1 russet, King Edward, or other high-starch baking potato
- Neutral oil (olive, vegetable, or avocado)
- Coarse sea or kosher salt
- Favorite toppings (e.g., seasoned chicken dip, cheese, chives, black pepper)
Step-by-Step Method
Select high-starch potatoes like russet or King Edward varieties, which crisp better than moist new or red types. Wash the potato thoroughly and pat dry with a kitchen towel.
Prick the skin all over with a fork to release steam and prevent explosions.
Line a baking tray with parchment paper. Drizzle the potato lightly with oil, then sprinkle generously with coarse salt. Roll it to coat every surface evenly.
Preheat the oven to 200°C. Bake for 35-40 minutes, up to 60 minutes depending on oven performance. Check after 30 minutes, flipping once one side turns golden brown. Continue for another 10 minutes until fully cooked.
Remove from the oven, slice open, and add toppings. Enjoy plump interiors with a crunchy, flavorful skin.
