How can I make crunchy baked potatoes?

Question

I love crunchy on the outside and fluffy on the inside potatoes, but mine wont do that, any ideas?

Answer 1

First get the right type of potato, A mashing potato usually goes more fluffy inside. Then boil them well before baking as that way you can cook them at a higher temperature so the outside goes crispy and the inside is cooked, use a bit of oil to get them extra crunchy of the outside.

Answer 2

If they are not crisping up properly, then when they are about done, increase the temp of the oven to maximum for a couple of minutes and check again.

Microwaved baked potatoes (unless it have a conventional oven built in) do not reach that wonderful crunchy skin condition.

Oddly, if doing more than about 4 large baked potatoes (BBQ etc) then it is one of very few things that actually can work out faster in a conventional oven.

In short - conventional over on maximum at the end of the cooking time usually crisps up the jacket if not already crisp.

Mark

Answer 3

That sounds so good :)


2 pounds small red or Yukon Gold potatoes (about 2 inches in diameter), scrubbed
Extra-virgin olive oil
Mal don sea salt


Preheat the oven to 450°. Pierce the potatoes all over with a fork. Arrange them on the oven rack and bake them for 1 3/4 to 2 hours, or until hard and crisp when tapped with a fork.
Using a serrated knife, split the potatoes without cutting them all the way through. Drizzle with olive oil, sprinkle with Mal don salt and serve.

Answer 4

Lets try and keep it easy. Get some baking size Russet potato's. Preheat the oven to 400 degrees. Use a paint brush to baste the potato's with oil or butter. Bake them on the rack for an hour or until fork tender. They come out with a crispy skin and mushy on the inside. Don't forget the butter and sour cream. I do it all the time and the skin is the best part.

Answer 5

They're so awesome that way!
Here's the trick... Place a sheet of foil or baking sheet on the bottom rack of your oven, and preheat oven to 400. Pierce your potato about 10 times with a knife (careful!). Coat the potato in olive oil and sprinkle kosher salt all over it (not table salt!). Place the potato in the center rack of the oven for an hour (longer for larger potatoes - you can take it out of the oven and run a knife through the middle to test doneness).
Do not to cover the potato in foil, as this will "steam" it, softening the skin.
Good luck, and good choice! Yum...

Answer 6

Make mashed potatoes the regular way (boil the potatoes, mash and stir together with milk and butter. Spoon into a casserole dish and bake in a 350 degree over until browned on top.

Answer 7

I love them that way too! I wash them well and make punctures in them with a fork. Wrap them tightly in foil and cook on the grill for 1 hour or so. I hope that is what you are looking for!

Answer 8

Wash, but do not dry; roll in sea salt. Bake as usual. Do not wrap in foil.