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Mary Berry Baked Potatoes

Mary Berry Baked Potatoes
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Mary Berry Baked Potatoes follow a traditional British oven-baking method that prioritises crisp skin and soft interiors. Instead of wrapping potatoes in foil, which softens the skin, they are baked directly on the oven rack. This allows hot air to circulate evenly, producing a beautifully crisp outer layer while keeping the inside fluffy and steaming.

Ingredients

  • Large baking potatoes (Maris Piper or King Edward) – 4

  • Olive oil – 2 tablespoons

  • Sea salt – 1 teaspoon

  • Freshly ground black pepper – to taste

  • Butter (optional) – 30g for serving

Instructions

  • Preheat the oven – Set your oven to 200°C (180°C fan). A properly heated oven is essential for crisp skin.

  • Wash and dry potatoes – Scrub the potatoes thoroughly under running water to remove dirt. Pat them completely dry to ensure crispiness.

  • Pierce the skin – Use a fork to prick each potato several times. This allows steam to escape during baking.

  • Oil the surface – Rub each potato evenly with olive oil so the entire skin is lightly coated.

  • Season generously – Sprinkle sea salt over the oiled skins for added crunch and flavour.

  • Bake directly on rack – Place potatoes straight onto the oven rack with a tray below to catch drips.

  • Bake patiently – Cook for 60–75 minutes, depending on size, until the skins are crisp and the inside feels soft when pressed.

  • Fluff before serving – Slice open immediately and gently fluff the interior with a fork. Add butter while hot.

Find it online: https://maryberrycooks.co.uk/mary-berry-baked-potatoes/