Choose the Right Potato – Russet potatoes are best. Their thick skin and starchy interior make them perfect for baking.
Wash and Dry Well – Scrub off all the dirt and dry them thoroughly. Moisture ruins the crispiness.
Poke Holes – Use a fork to poke holes around the potato to let steam escape during baking.
Boil First (The Hack!) – Parboil the potatoes for about 10 minutes before baking. This softens the inside and jumpstarts the cooking process.
Rough Up the Skin – After boiling, gently shake the potatoes in a bowl or colander to roughen the skin for extra crispiness.
Use Baking Soda in the Water – Add a small pinch of baking soda while boiling. It breaks down the surface starch, creating a crispy texture.
Oil and Salt – Rub the potatoes in olive oil and sea salt after boiling. This enhances flavor and adds crunch.
Rest Before Cutting – Let them rest a few minutes to allow the steam inside to settle before slicing.