Nothing beats a good baked potato on those days when you can’t be bothered with elaborate cooking, however, achieving that perfect taste requires more than just shoving them in the oven. In fact, without a bit of know-how, you’re at risk of biting into a shrunken or damp spud lacking any real flavour.
Chef Sylvia Fountaine, culinary expert and founder of Feasting at Home, has divulged a foolproof tip for guaranteeing your jacket potato is perfectly delicious every time. The secret? It’s all about using salt.
She advised: “Use sea salt or kosher salt, and be generous. Salt goes a long way in enhancing the natural flavour of the potato skins.”
Adding just this simple ingredient can transform spuds from dreary to delightful, as they are naturally full of moisture, which, if not properly released during baking, results in a stodgy, lacklustre result.
Salt, being naturally absorbent, will wick away excess moisture, giving the skin a chance to crisp up beautifully and form a scrumptious crust.
Moreover, a bit of seasoning can actually elevate the inherent earthy sweetness of potatoes.
So by ensuring an ample sprinkling of salt, you aren’t just getting a baked potato with texture – you’re also amplifying the whole flavour experience with a crackled, golden exterior that pleases the palate.
Here’s how to make your baked potatoes even better.
Method
Firstly, heat the oven to 220C and position an oven rack squarely in the centre. Then, rigorously clean and scrub your potatoes before drying them off with kitchen paper.
To achieve the perfect baked potato, lightly coat each spud with olive oil and liberally sprinkle salt over it.
Make sure to avoid wrapping them in tin foil which traps steam, leading to a soggy outcome; instead, roast them to get that crispy skin we all love.
Puncture each potato three times with a fork to let steam escape, ensuring they don’t burst in the oven’s heat.
Pop your prepped potatoes onto a baking tray and set them in the centre of your oven, allowing to roast for about 50 to 60 minutes.
As soon as they’re out of the oven, make an immediate incision with a knife to vent any residual steam, guaranteeing you’ll have fluffy not gummy spuds.
Sylvia advises: “This ensures potatoes that are fluffy and not gummy.”
For the finishing touch, give the piping hot potato a gentle squeeze with a tea towel, fluff the inside with a fork and pile on your favourite toppings – voilà, you’ve got yourself a scrumptious baked potato that’s as delightful to look at as it is to devour.
