health
Baked potatoes will be extra crispy if simple ingredient is added before cooking
Baked potatoes make the perfect midweek meal as they are generally straightforward to prepare. Yet they frequently end up shrivelled and soggy when not cooked correctly. What people may not realise is that potatoes contain a surprisingly high water content, which converts to steam and keeps the skin soft throughout the cooking process.
TL;DR
- Wrapping potatoes in foil traps moisture and results in soggy skin.
- Coarse kosher salt is the secret to a crispy, crackly baked potato skin.
- Salting potatoes before cooking, not after, is crucial for texture and flavor.
- Salt absorbs excess moisture, keeping the skin dry and preventing steam from softening it.
- Choose potato varieties like Maris Piper or King Edward, which have lower moisture content.
- Preheat oven to 200°C, scrub and dry the potato, drizzle with olive oil, and season generously with salt.
- Pierce the potato skin with a fork to allow steam to escape.
- Bake for about an hour until tender, then fluff and add desired toppings.