Can one ingredient really make your jacket potatoes crispier?
This is the Crazy Chef method of making a crispy baked potato.
Ingredients:
Extra Virgin Olive Oil
Sea salt
One medium or large jacket potato
Method:
Preheat a conventional oven to 220 deg. C.
Thoroughly wash and dry your baked potato, and prick it several times with a fork, which will enable moisture to come out.
Rub the potato with the extra virgin olive oil, and cover it with sea salt.
When the oven is up to temperature, place the jacket potato on a baking tray or pyrex dish and place in the oven for 60 minutes. But check after 50 minutes to see how it's doing. You will probably see the skin start to crisp up and may be slightly part from the potato.
Take the potato out of the oven and check with a fork to see if its soft enough for you, if still slightly hard then put it back in the oven for another 10 minutes.
At this stage I may add some butter and grated cheese. This is a great brunch or breakfast and this is what I done in the picture. The picture shows the potato that has been opened up ready for the Crazy Chef to eat.
There is a video on my YouTube Channel @thecrazychef about this.
Watch the full test on YouTube: Crispy Jacket Potato
Note: For the best jacket potatoes, aim for a large, floury potato with a low moisture content and high starch. Russet potatoes, also known as baking potatoes, are often recommended due to their ability to become fluffy and crispy when baked. In the UK, Maris Piper and King Edward potatoes are also popular choices for their balance of starch and moisture.