Overview

• Adding an extra five minutes at the end of baking can prevent potatoes from turning soggy or dry.
• Potatoes should be baked unwrapped on a tray at 220C with the rack positioned in the middle for even cooking.
• Thoroughly washed and dried spuds get a light coating of olive oil followed by a generous sprinkle of sea or kosher salt to boost crispiness and flavour.
• Piercing each potato three times with a fork before baking allows steam to escape and stops them from bursting.
• Slicing hot potatoes open immediately then gently squeezing them with a kitchen towel exposes more flesh for a fluffy interior.