Want baked potatoes with skins so crunchy you can hear them? Here’s how I do it.
Rub every potato all over with olive oil, then salt them generously. I use kosher salt because the shape of the crystal means it really clings to whatever you’re salting. Then into a hot oven at 220°C. Even big ones get a full hour, and I sit them on a rack in a tray so the air gets all the way round. (You can put them straight on the oven shelf, but I’d just cleaned mine, so no chance.)
Out they come, super crunchy. If I were feeling fancy I’d whip some soft butter with lemon zest and parsley to stuff inside. I wasn’t, so they just got split open and piled high with butter. And yes, I was cooking in white. Long story involving a martini, some fries and a lot of ketchup.