Insider reached out to four chefs to gather their expert tips on making the most delicious baked potatoes. We’ve compiled their advice below to help you achieve the perfect spuds every time.
1. Choose Russet potatoes for the fluffiest results: Chef Jennifer Hill Booker recommends using Russet potatoes for their ideal thickness and fluffy texture.
2. Select potatoes of similar size for even cooking: Executive Chef Walter Nunez suggests picking potatoes that are similar in size to ensure they cook evenly and reach the same level of doneness.
3. Thoroughly clean and dry your potatoes: Booker advises rinsing and scrubbing the potatoes with a vegetable brush to remove any dirt and debris. Nunez adds that they should be thoroughly dried to achieve a crispy exterior.
4. Parboil potatoes before baking for creamy insides: Chef Chris Nirschel recommends boiling the whole, unpeeled potatoes for 8 to 10 minutes until slightly tender. Let them cool before baking for the creamiest results.
5. Preheat your oven: Booker emphasizes the importance of preheating your oven before baking the potatoes to ensure a crisp skin and tender center.
6. Skip the foil wrap for a crispy exterior: Despite controversy, Nunez suggests leaving the potatoes unwrapped to achieve the desired crispy exterior.
7. Coat potatoes with oil and salt for added flavor: Chef Corey Siegel suggests lightly coating raw potatoes with olive oil and sprinkling them with kosher salt before baking to enhance the taste and achieve crispier skins.
8. Prick the outside with a fork: Siegel advises using a fork to poke holes around the potatoes before baking. This allows steam to escape and prevents bursting.
9. Use a wire rack for even baking: Nunez recommends placing the potatoes on an oven-safe wire rack to promote even baking by allowing heat to reach all sides of the potato.
10. Bake until there’s no resistance when pierced: Siegel suggests baking the potatoes at 400 degrees Fahrenheit for 45 minutes to an hour. To ensure they’re done, pierce them with a fork or knife. If there’s no resistance, they’re ready.
11. Finish with a broiling touch: Nirschel suggests placing the baked potatoes under the broiler for 2 to 3 minutes to crisp up the skin.
12. Slice and serve immediately: Nunez advises slicing the potatoes right out of the oven to let steam escape, preserving their fluffy interior.
13. Upgrade with high-quality butter: Siegel recommends using high-quality butter for better flavor. You can also infuse the butter with garlic, herbs, and salt for added richness.
14. Get creative with toppings: Nirschel suggests trying unique toppings like crumbled feta with honey and thyme or a zesty chimichurri sauce to elevate your baked potatoes.
Follow these expert tips to create the best-baked potatoes that are crispy on the outside and fluffy on the inside. Enjoy!
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