For crispy skins, skip this step.
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Baked potatoesare magical.
They can even moonlight as anappetizer.
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What other ingredient boasts such versatility while being both delicious and budget-friendly?
Even this humble, adaptable veggie can fall victim to improper cooking.
Unfortunately, they wont deliver the best results.
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Ross explains, If you enjoy a crispy outer potato skin, foil will hinder rather than help.
Wrapping in aluminum foil traps the moisture released from the potato as it cooks, causing it to steam.
While this will cook the potato through, the skin will turn soggy and limp.
Ross also dispels the myth that aluminum foil speeds up baking.
Preheat and Prep:Start by preheating your oven to 450F.
A hot oven is essential for achieving that crispy, golden-brown skin.
Wash and Prick:Thoroughly wash your potato under running water to remove any dirt.
Use a brush to scrub the spud clean, especially if you plan to eat its skin.
Next, prick the potato several times with a fork.
This step is crucial to allow steam to escape during cooking and prevent the potato from bursting.
Olive oil is also a good alternative if thats all you have on hand.
After oiling, sprinkle the potato generously with salt and pepper to season the skin.
This step adds flavor and contributes to that coveted crunchy texture.
Check for Doneness:Bake the potato for 40 to 50 minutes, depending on its size.
To test it, insert a paring knife.
If it slides in easily without resistance, your potato is perfectly cooked.
You may need to bake larger potatoes for an additional 10 to 15 minutes.
