For many across the UK, the humble jacket potato is a beloved, fuss-free dinner staple. Yet, the disappointment of pulling a soggy, limp spud from the oven is all too familiar. The quest for that ideal combination of a crisp, flavoursome skin and a fluffy, steaming interior may be simpler than you think, requiring just one common kitchen ingredient.
The Simple Secret: A Generous Sprinkle of Salt
According to a report in the Express, the key to achieving "perfect" baked potatoes lies in effectively drawing out moisture during the cooking process. Cookbook author Jeanine, behind the popular site Love & Lemons, champions a method that has revolutionised her approach. She credits a generous application of salt as the game-changing technique.
"This salt-crusted baked potato recipe changed everything for me," Jeanine explained. "In it, the potato becomes the main event." She elaborated that while toppings like butter or sour cream are welcome, the potatoes themselves emerge from the oven with "perfectly crispy, flavorful skins and creamy, piping hot interiors that taste delicious as they are."
Why Salt Makes All the Difference
The science behind this tip is straightforward. Potatoes naturally contain a high water content. When coated in salt before baking, the salt works to draw some of this moisture to the surface. This crucial step reduces the amount of steam generated around the potato's skin during cooking, preventing it from turning into a soft, mushy layer and instead promoting a delightfully crispy finish.
Beyond texture, salt also acts as a flavour enhancer. It naturally amplifies the potato's own taste, making each bite more satisfying and reducing the need for heavy seasoning later.
Step-by-Step Guide to the Perfect Baked Potato
Follow this straightforward method to banish soggy spuds for good. First, preheat your oven to 200°C (fan-assisted) and line a baking tray with parchment paper.
A critical mistake to avoid is wrapping your potato in foil. This traps steam inside, which can lead to a soggy skin and even increase the risk of the potato bursting in the oven's intense heat.
Begin by giving your potatoes a good scrub under cold running water, then pat them thoroughly dry with kitchen paper. Next, take a fork and prick the skin all over. These small holes allow steam to escape from the inside during baking, ensuring a fluffy texture.
Now for the crucial step: rub each potato all over with a little olive oil, then coat them liberally with salt. Jeanine insists this is what makes the skins "extra-crispy and flavourful." She adds, "Plus, with a bit of the salty skin in each bite, you won't need to worry about seasoning the potato flesh as you eat."
Place the potatoes directly on the prepared tray and bake for 45 to 60 minutes. They are ready when the skin is crisp and golden, and a fork slides easily into the centre. Cooking time can vary based on your oven and the size of the potato, so allow extra time if needed.
Enjoy Your Culinary Triumph
Once perfectly baked, slice open your potato, fluff up the interior with a fork, and load it with your favourite fillings—be it classic grated cheese, baked beans, a dollop of soured cream, or all of the above. Thanks to this remarkably simple salt technique, you'll be rewarded with a jacket potato that boasts a brilliantly crispy exterior and maximum flavour, elevating this comfort food classic to new heights.
