Whole Baked Potatoes
A perfect balance of a fluffy interior and a golden, salty-peppery crust, baked using a high-heat method.
Nutrition per 100g
Ingredients
- 5piece Potatoes
- 20ml Vegetable oil
- 8g Salt
- 1g Black pepper
Method
Preheat oven to 200°C.
Scrub each potato under cold running water to remove any dirt from the skin, then pat dry with a clean kitchen towel so no surface moisture remains.
Using a fork, prick each potato 8-10 times across all sides. Rub each potato with oil, covering the entire skin in a thin, even layer.
Arrange the potatoes on a parchment-lined baking sheet, leaving around 5 cm of space between each for airflow.
Sprinkle coarse salt and black pepper evenly over potatoes.
Bake at 200°C for about 60 minutes. For extra crisp skin, switch to convection for the last 10 minutes (optional), or continue baking at conventional heat until golden brown and crisp as well.
Check for doneness by inserting a fork; it should slide in with no resistance and feel soft and tender.
*For precision, you may use a thermometer; the center of potato should reach 95°C- 99°C.
Remove from the oven and let it rest for 5 minutes.
Cut a cross on top, slicing about halfway down, then press the sides to push the fluffy flesh up. Serve immediately.
Storage
At room temperature: for up to 2 hours.
In the refrigerator: Once completely cooled, store in an airtight container for up to 3 days.*You may place a paper towel inside the container to soak up condensation.
Freezing is not recommended due to the potato’s high water content, which leads to structural changes after thawing.
Notes
Exact baking time depends on the size of the potatoes — larger ones need more time, while smaller ones cook faster. For even results, choose potatoes of similar size.
While potatoes usually hold their shape during baking, some may burst, so it’s recommended to prick them with a fork beforehand. Find out more practical insights about baking potatoes here.
