According To This Chef, Bicarbonate Of Soda Is The Key To The Crispiest Jacket Potato

·1-min read

What are you planning on having for lunch? A jacket potato wouldn’t be a bad shout, would it? A crispy on the outside, fluffy on the inside jacket potato smothered in butter and loads of cheese. Or beans maybe? Or both? Or tuna’s always a great shout on a baked potato. Anyway, it’s your lunch – do what you want.

But if you do decide to have a jacket potato for lunch, can we give you a little tip on how to make it the crispiest potato of your whole damn life?

Well, actually it’s a tip from chef Byron Halliburton…

Photo credit: Getty Images
Photo credit: Getty Images

According to Byron, the key to a super-crispy-skinned baked potato is bicarbonate of soda. Yup: the stuff that’s always lurking at the back of your baking cupboard; behind the novelty cookie cutters and the seriously-out-of-date almond essence.

Byron told Insider that if you partially boil your jacket potato in a pot of water with half a teaspoon of bicarbonate of soda before popping it into a hot oven, you won’t regret it.

So, what’s the science behind all of this then?

"Baking soda [what Americans call bicarbonate of soda] breaks down the pectin in the potato and draws starch to the surface. What do you get? Wonderful browning and a crispiness you wouldn't otherwise achieve.”

So, will you be giving Byron’s tip a try this lunchtime? Because we sure as Hell will be.

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