There are countless opinions on how to achieve potato perfection, but classically trained chef Billy Parisi believes in keeping the recipe simple and you will only need two ingredients
Crispy on the outside, soft and fluffy on the inside – that’s the hallmark of the perfect baked potato.
Once split open, the steaming interior becomes the ultimate base for toppings, from butter, baked beans and cheeses, tuna and mayo, or sour cream and crispy bacon.
Whilst there are countless opinions on how to achieve potato perfection, classically trained chef Billy Parisi believes in keeping the recipe simple. No foil, no microwaving and no need for piercing the potato multiple times with a fork when cooking a jacket potato.
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According to the chef, wrapping the potato in foil will cause you to lose out on the outer crisp skin and poking it with a fork will dry the potato out.
Billy said that he truly believes that the way to achieve “the best-baked potato” is by salting it, reports the Express. He explained: “It’s a simple process of coating it in olive oil and salt and baking it. This will ensure the entire potato is seasoned from the outside in.
“I really like salt as I believe it enhances the flavour of food to another level, but if you don’t like it as much, no problem, as you can brush quite a bit of it off after it is done baking.”
Ingredients (serves five)
- Five large baking potatoes
- 1/4 cup of olive oil
- Two tbsp of salt
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Method
Begin by preheating your oven to 190C/170C Fan/Gas Mark 5 before washing the baked potatoes under cold water and scrubbing them with your hands to remove any dirt.
Then, pat dry with a towel. Combine the oil and salt in a medium-sized bowl. One by one, take each potato, add it to the bowl and ensure it’s fully coated in the oil and salt mixture.
Once they’re all coated, arrange the potatoes on a baking tray lined with parchment paper and bake for an hour. When they’re done, serve them whole or make a slice in the centre, push the ends towards the middle and serve.
If you fancy reheating them the next day, simply place them on a baking tray and warm them up in the oven at 180C/160C Fan/Gas Mark 4 for about 15 minutes or until they’re hot.
Got a surplus of leftover baked potatoes? They’re perfect for whipping up some tasty hash browns.
