Baked potatoes
Follow the strange method below and I will guarantee perfect jacket potatoes, every time. Crunchy, crisp skins with perfectly cooked centres.
Baked potatoes | |
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A really crispy baked potato see how thick the skin is. | |
Servings: | 1 |
Calories per serving: | 270 |
Ready in: | 4 hours 30 minutes |
Prep. time: | 3 hours |
Cook time: | 1 hour 30 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 31st May 2013 |
Best recipe reviewCrisy, crispy skins 5/5 A lot of work for a jacket spud but totally worth it. It's the only way to bake a spud. |
This is the secret!
- Use the right potatoes - see list at the bottom of the page
- Prick them all over with a fork
- Salt them for 2 hours or more
- Wipe off any excess salt.
- Pat them dry on a paper towel.
- Bake for 1 to 1.5 hours
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 4 large potatoes, 275-350 g (10-12 oz ) each (see list of suitable varieties below)
- 4 tablespoons Olive oil
- 4 teaspoons Butter
- Sea salt
Mise en place
- Preheat the oven to 220Β° C (425Β° F) (Gas 7)
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A meat tenderiser is the modern way to make all of the holes. Much more efficient than two forks!
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After 3 to 4 hours, all of the salt is quickly rinsed off with cold water. Now the skins are slightly dehydrated - note the water drained from them during this time
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Coated with salt after first rubbing with a little olive oil
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Stabbing the baked potatoes with two forks
Method
- Wash and thoroughly dry the potatoes
- Prick all over with a fork so there are holes everywhere, this makes it easy for the water to drain and the skin to become crunchy.
- Rub with a little olive oil and lots of sea salt to draw out the water and leave for 2 hours or more.
- Preheat the oven to 220Β° C (425Β° F) (Gas 7)
- Rinse off most of the excess sea salt and pat dry before cooking. It's job of drawing out moisture from the skin has been done.
- Place on a rack in the centre of the oven until the skins are crisp (1 to 1.5 hours)
- Make a cross in the top of the potato, wrap with a cloth and squash it to break up the flesh inside
Servings
275-350 g (10-12 oz ) potatoes per person
Serving suggestions
Serve immediately with sea salt and a knob of butter
Variations
Serve with sour cream and chopped chives
The best potato varieties for baking are:
- Cara
- Estima
- Forty Fold
- King Edwards
- Marfona
- Maris Piper
- Mozart
- Vivaldi
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