You want a potato that’s big and oblong. A uniform shape means even cooking. No one wants a potato that’s burnt on one end and raw on the other—that’s a kitchen tragedy.
Look for potatoes weighing 6 to 8 ounces, roughly the size of your fist. Smaller ones get overcooked and shriveled. Larger ones take forever and might turn into a mushy mess.
Also, check for eyes and green spots. Green spots mean solanine, a natural toxin that tastes bitter. Just cut them off, but avoid potatoes that look like they’re about to sprout little legs. Fresh is best.
The Baking Ritual
Here’s where the magic happens. Never wrap your potato in aluminum foil—that’s for steaming, not baking. Foil traps moisture, making the skin soggy and the interior gummy. You want a crispy skin? Go naked.
For the Best Baked Potato, Make It the British Way | Recipe | Best
Scrub the skin thoroughly (that’s a dirty job, but someone’s gotta do it). Prick it all over with a fork. This lets steam escape and prevents a potato explosion in your oven—yes, that can happen. It’s rare, but terrifying.
Then, rub it with oil and salt. Olive oil, avocado oil, even bacon fat if you’re feeling wild. The salt draws out moisture, giving you that crackly, salty crust. Bake at 400°F for about an hour—or until you can easily squeeze it with an oven mitt.
