Stop Wrapping Baked Potatoes in Foil if You Want Crispy Skin

Wrapping a potato in foil before baking keeps steam close to the skin, which works against the crisp shell many people want from a baked potato. The potato contains plenty of water, and that moisture turns to steam as the center cooks.

Leaving the foil off gives that moisture a route out. Drying the potato first, coating the skin with oil and salt, and baking it uncovered creates better conditions for a crisp exterior and soft center.

Dry the Skin Before Adding Anything

Scrub the potato under cold water to remove dirt, then dry the surface with a paper towel. Water left on the skin has to evaporate in the oven before browning can take place.

Pierce the potato several times with a fork before seasoning it. The small openings give steam another route out as the interior heats.

Add Oil and Salt Before Baking

Drizzle about half a tablespoon of olive oil over each potato, then coat the skin with coarse salt. Roll the potato across the tray so the oil and salt cover the exterior instead of collecting on one side.

Coarse salt helps draw moisture from the surface as the potato bakes and adds texture to the skin. Waiting to add salt after cooking seasons the potato, but misses its role during the baking process.

Leave the Foil in the Drawer

Foil creates a barrier around the potato that holds steam against the skin. That trapped moisture produces a softer exterior instead of the dry surface needed for a crisp shell.

Place the seasoned potato on a lined baking tray without wrapping it. Bake at 200°C for about one hour, or until a knife passes through the center without resistance.

Potato Choice Makes a Difference

High-starch baking potatoes such as Maris Piper and King Edward have less moisture than waxy varieties and produce a fluffier center. Potatoes sold as suitable for baking are another option when the variety is not listed.

Once cooked, cut across the top and press the sides to open the potato, then fluff the center with a fork before adding toppings. The foil can stay out of the process from start to finish.