crispy crunchy baked potatoes
in defense of baked potatoes: a culinary underdog story
Baked potatoes frequently go unnoticed and unappreciated, but I'm here today to correct that injustice. It's a simple dish rooted in tradition, requiring nothing more than a humble spud, some heat, and a bit of patience. Beyond the potato’s versatility, it's a perfect comfort food. It’s the kind of dish that evokes memories of warm family dinners, backyard barbecues, and chilly winter nights by the fire. No matter the time of year or the current weather, you’re bound to have a long, hard day and just want to cozy up at home.
Yet, within all this simplicity lies a world of possibilities. Whether topped with any of the classics like a dollop of sour cream, or something a bit more adventurous like creamed spinach and a fried egg, the baked potato serves as a blank canvas for your own culinary creativity. This dish is a perfect safe space to flex your imagination and try something new.
The key to making a baked potato that’s stellar instead of stagnant is the cooking process. You’ve got to crisp that potato skin! It’s absolutely imperative you preheat your oven really, really hot. Drizzle a bit of high-smoke point oil and season those suckers really well. Remember how salty potato chips are: starch absorbs salt so you’ll want to be pretty generous here. Placing the potatoes directly on the oven rack lets the heat circulate all over, leaving no soggy bottoms (ew, except for these Soggy Bottoms). You’ll know the potatoes are done when you touch the outside skins and feel the skin as crispy, crackly flakes. Let it cool a bit so you can handle it, but don’t crack it open until you’re ready to eat. You’ll want to trap that steam so it stays warm while you eat. Now it’s time for the best part: topping this beast. Prepare yourself, you’re in for a treat.
We all know the classics: butter, sour cream, chopped chives. That’s certainly scrumptious. But go ahead and try something new. Have some leftover chili in your fridge? Another perfect topping that’s also begging for some shredded cheese, green onions, and crushed tortilla chips for texture. Need more protein? Try shredded chicken breast, chopped green olives, a drizzle of EVOO, flaky salt and lemon zest. Feeling bougie? Try a dollop of caviar on top of a mound of creme fraiche. Don’t worry; many grocery stores carry vegan caviar options, which is made of seaweed. This is a delicious choice if you’re leery of the real stuff or are looking for a more budgetary option. Let’s face it: we can’t all be Martha or Kathy.
Any which way you look at it, the jacket potato can be a sturdy pantry option to lean on for small snacks, scrumptious side dishes, or after a late-night bar binge. Crank that oven high, get comfy for a minute, maybe turn on a favorite show…a perfect, pillowy potato awaits.
INGREDIENTS
Baked Potatoes
2-4 large russet potatoes (1 per person is recommended)
Canola oil
Kosher salt
Black pepper
Potato Toppings
Chives
Caviar
Sour cream
Salted butter
Green onions
Shallots
Salsa
Shredded cheese
Hot sauce
Chili crisp
INSTRUCTIONS
Preheat your oven to 500* and scrub your potatoes while it heats. Poke each potato all over with a fork; this will help release steam as it cooks for perfectly fluffy interiors.
Drizzle each potato with canola oil and sprinkle with salt and pepper. Place directly onto the oven rack and bake until the outsides are deeply-browned and crispy. Set aside to cool but do not cut open until ready to serve.
To Serve: slice cooled potatoes lengthwise and top with anything your heart desires. My favorite is a thick pat of butter, a walloping dollop of sour cream, S&P, and a bump or two of caviar. Runner-up over here in lemonhead-land? Salsa, green onions, shredded cheese, and crushed tortilla chips.