Jacket potatoes are an ideal consolation meals, and even higher after they have scrumptious crispy pores and skin
I make jacket potatoes tremendous crispy with out the necessity for oil (Picture: Getty)
There’s one thing deeply comforting a couple of completely cooked jacket potato, which is fluffy within the center and crisp on the surface. They’re so versatile, and you may customise your toppings to go well with the seasons or your cravings.
For years, my go-to methodology for reaching that golden crispy pores and skin concerned rubbing the potato in loads of oil earlier than baking. It really works, but it surely additionally provides a stunning quantity of pointless fats. After a little bit of experimenting with my air fryer, I found you can get that lovely pores and skin with out the oil, utilizing one other cabinet important as an alternative. Right here’s the recipe I exploit.
Conventional oven-backed jacket potatoes depend on oil to conduct warmth effectively and assist the pores and skin crisp.
However in an air fryer, scorching air circulates quickly across the potato, already doing a lot of the crisping work. The oil turns into far much less important.
What I discovered is that salt alone can rework the pores and skin when used correctly. Salt attracts moisture from the pores and skin, which helps create that good crisp texture.
I exploit massive floury potatoes and scrub them within the sink earlier than drying completely with a tea towel.
Subsequent, I prick the pores and skin a couple of occasions fastidiously with a fork. This enables steam to flee throughout cooking.
Air fryers are good for baked potatoes (Picture: Getty)
As an alternative of oiling, I evenly dampen the pores and skin with water and roll it in sea salt. I exploit Malden because it’s my favorite, however any model will work.
The salt sticks to the marginally damp pores and skin. I cook dinner the potato within the equipment for 35 to 40 minutes at 200°C, checking it all through and turning it over.
After this time, the potato is completely crisp on the surface and fluffy on the within.
If I desire a barely richer end, I’ll use a couple of drops of oil, rubbed thinly over the floor earlier than utilizing salt, however I typically discover I don’t want it.
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As soon as I switched to this methodology of constructing jacket potatoes, I haven’t actually seemed again.
In case you’ve been counting on a lot of oil to get crispy skins, strive letting salt and scorching air do the work as an alternative.
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