According to Nigel Slater 'the perfect baked potato is rough, salty and crisp outside, pure white and fluffy within' .... we're with him so far. He advises opting for a floury potato and in particular varieties such as King Edward, Maris Piper, Wilja, Ailsa and Golden Wonder. Nigel Slater also takes time to carefully prep his potatoes (we'd expect no less), a process which includes washing off any soil and pricking them fairly liberally with a fork to prevent exploding potatoes. He also rubs them with sea salt while wet and then allows them to dry off for a few minutes before placing them in the oven. To achieve potatoes that are crispy on the outside, but soft on the inside, Nigel Slater suggests you'll need to wait between 45 minutes and an hour. You can test whether your potato is ready by carefully sliding in a skewer.
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