Transforms ordinary baked potatoes into crispy-skinned perfection — no foil needed.
Jacket potatoes reign supreme amongst comfort foods. Featuring a fluffy, melt-in-your-mouth centre and a crispy, salty exterior, a flawless baked potato is truly magnificent. Whether you favour tuna and mayonnaise, are devoted to baked beans, or simply prefer keeping things straightforward with butter and cheese, countless toppings complement jacket potatoes wonderfully.
However, for numerous individuals, the perfect baked potato remains frustratingly elusive. What ought to be straightforward—baking a potato in a hot oven—can and frequently does produce inconsistent outcomes: gummy middles, somewhat burnt skins, or slippery, waterlogged exteriors. According to Chef Billy Parisi, the optimal method for cooking a baked potato involves using one essential ingredient every kitchen possesses in a crucial manner. He revealed, "Once I learnt the method in a professional kitchen, I never went back.
" The ingredient concerned is salt. Billy explained, "The technique I use now is one I picked up early in my career, and it is dead simple.
"I coat each potato in olive oil mixed with a generous amount of sea salt, set them on a sheet tray, and bake them until the skin puffs up and turns golden and crispy. " The chef clarified that the salt extracts moisture from the exterior during baking, which is "exactly what creates that crunch". Contrary to common practice, Billy highlighted that he doesn't wrap the potatoes in foil or pierce them with a fork.
He stated: "The skin stays intact, the inside steams itself perfectly, and the whole potato is seasoned from the outside in.
" How to make crunchier baked potatoes Begin by preheating your oven to 190C/170C Fan/Gas Mark 5. Higher heat is "what gets the skin crispy while keeping the inside fluffy". Wash each potato under cold running water, rubbing the skin with your hands to get rid of any dirt before drying them thoroughly with a kitchen towel.
Next, combine olive oil and sea salt in a bowl and roll each potato through the mixture until it is completely coated on all sides. The chef said that he strives for "a generous layer of salt on the skin". Place the potatoes on a baking tray lined with greaseproof paper, ensuring they are spaced apart to allow air to circulate around each one, then bake for 50 to 60 minutes.
The potatoes are ready when the skin is "golden and crispy". Another way to check is by squeezing the sides using an oven glove — if they give easily, they're done. Once cooked, slice down the centre of each potato, push the ends together to open it up, and fluff the inside with a fork. Billy said that he likes to add butter, salt, and pepper right away while it is still steaming.
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