There are few better culinary experiences than tucking into the humble baked potato and now you can do so with the perfect recipe.
For those evenings when you can’t be fussed to whip up a culinary storm, baked potatoes are the staple you need, but there’s an art to crafting spuds that burst with flavour rather than ending up as dull oven-dwellers.
Taking just an extra five minutes for prep can transform your humble tattie into a taste sensation, dodging the all-too-common fate of bland and weary wedges. Enter Sylvia Fountaine, a culinary whizz and the brains behind Feasting at Home, who reveals getting the perfect flavoursome baked potato is dead simple – the secret? Salt, and plenty of it.
She said: “Use sea salt or kosher salt, and be generous. Salt goes a long way in enhancing the natural flavour of the potato skins.”
It may seem simple, but potatoes contain a lot of water, and if this water is not released while cooking, your baked potato will be starchy, limp, and bland.
The power of salt isn’t just old wives’ tales; this trusty seasoning pulls double duty, mopping up moisture while crisping up the skin for a scrumptious crunchy bite.
Not only does it beautify your bake with a crackly tan, salt elevates the humble earthy sweetness inherently found in every spud.
Salt is your go-to for a game-changing baked potato experience, guaranteeing that each mouthful comes with an irresistible snap of golden delight.
How to make baked potatoes taste even better
You will need:
- Medium russet potatoes
- Olive oil
- Sea or kosher salt
Instructions:
Start by cranking your oven to 220C, slotting a rack right smack in the middle. Give those potatoes a good scrub under the tap, then dry them off with kitchen paper.
Give your spuds a light brush of olive oil and lashings of salt for that perfect seasoning.
Do not wrap them in tin foil, as this will cause the baked potato to create more steam and become soggy. Instead, roast them so you get a crispy skin.
A trio of fork jabs per potato is all you need to stop any oven disasters – think of it as their escape route for steam. Pop those beauties on a baking tray and slide them into the oven’s heart. Give them an hour or so to transform.
The moment they’re done, get them out and slice them open pronto.
Sylvia said: “This ensures potatoes that are fluffy and not gummy.”
Grab a tea towel, give them a gentle squeeze to expose that fluffy interior and use a fork to fluff up further.
Top them off with whatever your heart desires, and voilaÌ€ – a baked potato that’s as scrumptious as it looks.
