Russet potatoes are the classic choice for baking. They have thick skins that crisp up beautifully and starchy insides that become light and fluffy when cooked. If you’re after something a little different, try Yukon Gold potatoes.
Their yellow flesh is naturally creamy, offering a buttery flavour even before you start adding toppings. Though they won’t fluff up quite like a Russet, their unique texture brings a new dimension to your baked potato repertoire. Think of them as the luxurious, plush jumper of potatoes, adding a touch of elegance to your dinner.
Keep recipes away from pets, due to unsafe ingredients like garlic and chives. Read more on food safety for people and pets. Don’t give leftover potatoes to garden birds or wildfowl, due to salt and butter (which can smear on feathers, affecting waterproofing/insulation).
Preparing Your Potatoes
Before anything else, give your potatoes a good scrub. Dirt is no one’s favourite flavour, and a clean skin makes all the difference. Running them under cold water, use a sturdy brush to remove any grime. This simple step ensures your potatoes are as appealing on the outside as they will be on the inside.
Next up, you need to prick your potatoes with a fork. Why? This allows steam to escape during cooking, preventing any potato explosions in your oven. It’s like opening a little escape hatch for them. After that, give them a rub with some olive oil and a sprinkle of salt. This isn’t just for flavour; it helps the skin crisp up nicely.
Baking Techniques for Perfection
For the perfect baked potato, the oven method is unbeatable. Preheat your oven to 200°C (392°F) and place seasoned potatoes directly on the oven rack for even heat distribution. Bake for about an hour or until a skewer slides easily into the centre. For extra-crispy skin, pop them under the grill for a minute or two. Just keep an eye on them, so they don’t burn.
Pressed for time? The microwave offers a quick fix: place seasoned and pricked potato on a microwave-safe plate. Cook on high for 5 minutes, turn the potato over and microwave for another 5 minutes. If it’s not soft all the way through, cook in 1-minute bursts until done.
Topping Suggestions
You can’t go wrong with a classic combination of vegan butter and a dash of salt. It’s the little black dress of potato toppings—always chic, always satisfying. The butter melts into the fluffy interior, creating a simple, delicious dish. Flora is free from palm oil.
This recipe for vegan sour cream (Jessica in the Kitchen) is ideal to serve on baked spuds with chives. All you need is 5 ingredients: fine sea salt, water, lime juice, apple cider vinegar and raw cashews. Before blending, you have to soak the nuts in water for at least 4 hours, preferably overnight. Look in stores for Only Plants Vegan Sour Cream, the perfect tangy condiment for your favourite veggies, sandwiches and soups.
