Baked potatoes will ‘crisp up perfectly’ in the oven if you change 1 important ingredient

Baked potatoes are the perfect midweek dinner when you cannot be bothered cooking , but you can improve this tasty dish by changing one essential ingredient. If your baked potato has ever come out of the oven with soggy skin, then it is likely because you are using the wrong type of potato. Ali Martin, a cook and founder of Gimme Some Oven , has shared that if you want a baked potato that is “perfectly crispy and flavourful” then you need to make sure you are buying russet potatoes at the supermarket .

She said: “Technically, you can make baked potatoes with any type of potatoes. But to make the best baked potatoes, I strongly believe that Russets are the way to go. “The skins of Russet potatoes are nice and thick, which allow them to crisp up perfectly in the oven.



And the insides are starchy, which make for an extra fluffy and sweet filling.” It may seem strange to care so much about the potato type, but when cooking a baked potato, you need one with a high starch content, like Russet potatoes, rather than a waxy potato. Waxy potatoes have higher moisture levels than starchy potatoes, which means they also contain more sugar.

This means they will not break down as easily, so you will not get a fluffy inside. You will also have thinner skins that will not crisp up. If you cook with a waxy potato, you will not get a good texture, and it is more likely to come out of the oven with rubbery skin that is extremely unappetising.

Starchy Russet potatoes will be crispy and golden on the outside due to their thick skin while being light and airy when you cut them oven, which is why they are the perfect potato to use. You will need (per person): One large or medium Russet potato One to two teaspoons of melted butter or olive oil Pinch of salt Pinch of black pepper Instructions To begin, preheat the oven to 230C (or Gas Mark 8) and then line a large oven tray with baking paper. Wash and scrub your potatoes.

Dry them with some paper towels, and then use a fork to poke holes in the potato at least 10 times. If you do not poke a few holes in the potato, steam will build up inside and can escape in the oven, so make sure to always follow this step. Place the potato on the prepared baking sheet and cook for 25 minutes.

When the time is up, remove the potato from the oven and brush the outside of the potato with olive oil or melted butter. Sprinkle a little salt and pepper on the potato, and then flip it in the oven so it cooks evenly on both sides. Then, place it back in the oven.

Cook the potato for 20 more minutes. If you want to check that it is done, use an oven mitt and carefully squeeze it. If the potato gives away under pressure, remove it from the oven, but otherwise, continue to cook until it feels soft.

Once ready, cut the potato and add your favourite toppings. Your perfectly cooked baked potato will be ready to eat..