Hello again. Wife and I have both been feeling a little bit under the weather so no big culinary efforts have been made for a few days. Last night we just decided on baked potatoes, easy right?
As I seem to do with everything I cook these days I just had a quick look on the internet to see if there were any mind blowing techniques but all I got was a number of sites telling me what I already knew – as well as a few that, unbeknownst to me, were telling me what Wife already knew.
It appeared we had a difference of opinion on how potatoes should actually be baked. I said no to foil and Wife said yes to foil. Who would have thought it would have made that much of a difference? We cooked them alongside each other in the same oven, mine was to be left uncovered for the duration, Wife’s was to be wrapped in foil for three quarters of the time it was in the oven.
First thing to say is that mine was cooked first. The best way to check this is to give it a little squeeze in the the middle of the potato (with your hand covered by a tea towel or similar) and if it gives way easily, it’s done.
Second thing was the skin on mine was a lot crispier. This is down to the fact that for most of the cooking time Wife’s potato was in fact steaming inside its foil wrapping, not allowing the water to escape and instead settling on the skin. The last bit of cooking, out of the foil, didn’t really do anything to remedy this.
The actual potato itself was not too bad but didn’t quite have the same fluffy texture as mine. The winner therefore is the ‘no-foil’ method
- 1 large potato per person (Maris Piper ideally)
- Olive oil
- Sea salt
Method of Preparation:
- Preheat oven to 200°C
- Scrub your potato under the tap quite vigorously until clean
- Dry the potato
- Prick the potato all over with a fork
- Cover your hands in olive oil and then rub it all over the potato
- Lightly sprinkle sea salt over all of the potato
- Cook for about an hour before checking and then check every 15 minutes to see if you can gently squeeze the middle of the potato with a protected hand, when you can do that easily it’s ready
- Top with your favourite toppings
- Serve immediately
That is all it takes to prepare the perfect potato. Wife and I didn’t agree on the method but as soon as they were out of the oven they were both covered in butter, beans and cheese. What’s your favourite baked potato topping, I’d like to give it a go?
Here’s the pictures of the final products, lovely!