Perfectly Crispy Baked Potatoes

Achieve a glass-like, blistered crust and fluffy interior with these foolproof baked potatoes. A simple two-step method of steaming before roasting guarantees golden perfection.

Ingredients

• 4 whole potatoes
• 2-3 tbsp cooking oil
• to taste salt or preferred seasonings

Instructions

1. 1Peel the potatoes

   

   Wash the potatoes thoroughly and use a metal peeler to remove the outer skin completely.

   Tip: Make sure to peel away all the skin so the texture remains uniform.
2. 2Arrange potatoes for steaming

   

   Place the four peeled whole potatoes inside a perforated metal steamer pot or tray.

   Tip: Space them out evenly to allow steam to circulate properly.
3. 3Steam and test doneness

   

   Steam the potatoes in boiling water until fully tender. Turn off the heat when a wooden chopstick can easily pierce through the center.

   Tip: Checking with a chopstick ensures they are cooked through without becoming overly mushy.
4. 4Oil the potatoes

   

   Transfer the steamed potatoes to a metal baking tray. Drizzle cooking oil evenly over every side of each potato.

   Tip: Ensure every part is coated with oil, as any dry areas will burn during the baking process.
5. 5Place into the oven

   

   Carefully place the metal tray filled with the oiled potatoes into a preheated small oven.

   Tip: Use oven mitts to safely handle the metal tray.
6. 6Set baking temperature

   

   Adjust the temperature dial on the front of the oven to bake the potatoes at 230 degrees for 80 minutes.

   Tip: Remember to flip the potatoes every 20 minutes to achieve an evenly crispy skin.
7. 7Flip the potatoes in the oven

   

   Use metal tongs to carefully flip the partially baked potatoes over inside the oven. Doing this every twenty minutes ensures that the crispy skin develops evenly across all sides of the potatoes.

   Tip: Be careful of the hot steam and oven heat when reaching inside.

Storage & Reheating

Burn It Off

Frequently Asked Questions