To me some of my favorite dishes are with only a few simple ingredients prepared perfectly. Take the potato for example, such a humble ingredient that can be cooked in a variety of ways, one of which is the oven baked potato. Correctly executed a baked potato can become the star of any meal. My ideal potato has a slightly crisped salted jacket and a light and fluffy interior, served piping hot with a pad of butter and some salt and pepper. There really is no magic to baking the perfect potato, however I will share with you a few tips that will insure that your spuds come delicious every time.
Choosing the right potato
The first step in baking the perfect potato is to use the right potato. The russet is most certainly the potato of choice when it comes to bakers. I plan one potato per person and try to select spuds of similar size and shape, this will help to ensure all the potatoes bake evenly. Here is a link to a post with our handy potato selection guide which explains the different types of potatoes and their best uses.
Washing the spuds
The first step is to clean the outsides of the potatoes, I find a bottle or kitchen brush work very well. A green 3M pad also will work. Under running water thoroughly scrub the potatoes, then place them on a towel or rack to completely dry. Potatoes contain a lot of moisture to begin with. It is important that the skin is dry in order to crisp.
Poking the potatoes
After the potatoes are completely dry use a fork or a paring knife to poke holes in the potatoes. This is an important step, by piercing the potatoes it helps to allow moisture to escape during baking. I find a large meat fork works well. Stick the spud all around including the ends being careful not to stab your hand in the process. Try to stick it as deep as you can, as the steam vents are key to a fluffy interior.
Oil and salt
The next step is to coat the potatoes with olive oil. Hold the potato in one hand and the oil bottle in the other. Drizzle some of the oil on the potato and then spin it around in your hand to completely coat the skin. I find I can keep one hand oil free with this method. After the potatoes are entirely coated, place them on a wire rack over a baking sheet. Generously salt the tops of the potatoes with salt. I like using Maldon Sea Salt Flakes or kosher salt. The salt helps to draw the moisture out of the potatoes.
Baking the potatoes
Place your potatoes on a wire rack over a baking sheet in a oven heated to 375ºF. You can also place the potatoes directly on the racks of your oven, but I find the baking sheet makes them easy to remove and prevents any salt falling into the bottom of the oven. Bake the potatoes for 75 to 90 minutes. The times may seem long but depending on the size of the potato it takes time to draw out the water and create a crisp exterior. Watch for the skins to appear crisp and slightly wrinkled. A paring knife should insert easily into the center of the potato when completely baked.
To wrap or not to wrap
You may have seen potatoes wrapped in foil for baking, and if you prefer a soft skin instead of a crispy jacket feel free to do so. The foil traps the steam as the potato bakes and keeps the skin soft, it also shortens the baking time. If you decide to wrap your potatoes follow all of the other preparation steps in the same manner but reduce your oven time by around 25%.
Serving the potatoes
Allow the potatoes to rest for 5 minutes before cutting into them. Baked potatoes do hold a lot of heat and the steam they release can burn you. Use an oven mitt or hot pad to hold the potato in place. Using a sharp knife make a cut deep down the center, taking care not to cut the potato in half. Then using the oven mitt or hot pad squeeze the potato at the ends to open and expose the flaking center. Top the bakers with a pad of butter allowing the heat of the potato to melt the buttery goodness.
Other tips
Baked potatoes make for great left overs. I usually bake more than I need for my meal, since the oven is on and while I am at it, why not prepare a few for later? Here are a few easy meal suggestions using the left overs.
- Chili stuffed baked potatoes are so easy and super delicious. Heat the potatoes in the microwave, split open, and ladle chili over, top with shredded cheddar, diced while onion, and sour cream.
- Try filling the potato with vegetable or beef stew.
- Clam chowder makes for a tasty topping
- Slice or dice for hash browns
- Twice baked are always a hit. Scoop out the inside and mash with sour cream or plain Greek yogurt. Mix in bacon bits, cheese, or any other of your favorites and place under the broiler to add a bit of crisp.
Easy steps to baking the perfect potato with a crispy jacket and a fluffy interior
- 4 large Russet potatoes washed
- 4 tbsp butter
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Thoroughly wash and scrub the potatoes. Place on a towel or rack to completely dry about 20 minutes.
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Using a large fork or paring knife deeply pierce the potato on all sides including the ends.
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Coat the outside of the potato with olive oil. Place on a wire rack over a sheet pan and heavily salt the tops.
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Place in an oven heated to 375F for 75 to 90 minutes.
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Allow potatoes to rest for 5 minutes before slicing and fluffing.
Choose russet potatoes of similar size for baking.
Potatoes can be wrapped in foil if you prefer a soft skin.
Substitute ghee for the butter to keep this vegetarian.