Making your own baked potatoes: how do you do that best?

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Taking perfectly baked potatoes out of the oven is the ultimate pleasure. Do you have the feeling that they are sometimes too well done, other times too soft and or just not what you had hoped for?

That’s lucky: we’ve collected all our tips for perfectly baked potatoes.

Making baked potatoes: an overview

What type of potato?

First and foremost: what type of potato are you going to use? For ultimate baked potatoes from the oven, it is best to choose Nicola or waxy potatoes (such as Nicola or Charlotte).

Not only do they retain their texture better in heat, their skin is also thinner compared to floury potatoes. That’s handy, in case you choose to leave the skin on the potatoes.

To peel or not?

One cook likes potatoes with skins, another recommends the opposite. The fact is that the peel contains a lot of vitamins and taste and we secretly believe that it is a shame to lose that taste.

We say: give it a chance and leave the skin on (but wash the potatoes well and pat them dry before you get started).

Not a fan of that idea? Peel the potatoes and keep the peels. After all, you can still make surprisingly tasty vegetable chips .

And the shape?

Peeled or not, in both cases it is nice to cut the potatoes into bite-sized pieces . This can be done in wedges (elongated quarters that look slightly like half moons) or in cubes. We would opt for the latter for smaller potatoes, elongated potatoes are perfect for wedges.

Also take a look at what goes well with your dish. Wedges , for example, are a cool side dish with burgers , while cubes are great with drinks.

Tip: Whatever shape you choose, try to cut the pieces as evenly as possible. This way you prevent one potato from being cooked earlier than the other.

Pre-cook or not?

Depending on the recipe, you will see that you do have to precook the potatoes in some recipes and not in others. But what is it now? Surprise, surprise : both methods have advantages and disadvantages.

Pre-cooking baked potatoes

By pre-cooking potatoes, you won’t be faced with any surprises: your potatoes will be cooked anyway when they come out of the oven. It is important that you do not cook the potatoes completely in the water, because the oven will also cook the potatoes for a bit! It is therefore best to cook the potatoes al dente in a few minutes.

Tip : put a good pinch of salt in the cooking water, which, just like with pasta , provides a better taste. And boil the potatoes for 5 minutes.

Let them cool and steam thoroughly before scooping them onto the baking sheet. The pre-cooking ensures that the potatoes only have to go in the oven for a relatively short time. For pre-cooked potatoes, count about 15 minutes at 200 degrees (depending on the amount of potatoes) .

Do not pre-cook baked potatoes

Not pre-cooking potatoes also has its advantages. Not only are the vitamins better preserved (after all, they cannot dissolve in the cooking liquid), you also have less washing up (ha!).

Logically, the cooking time is longer with this method. For uncooked potatoes, count on 200 degrees for at least 20 minutes, although this depends on your oven and the size of your pieces. Test this gradually with a toothpick.

Tip: are your potatoes as good as done? Put them under the grill for the last 2 minutes, that gives them a crispy jacket.

Type of fat for fried potatoes

A safe choice in terms of fat is neutral oil . Simply toss your potatoes in a dash of sunflower oil (and some seasonings, more about that below) before they pop into the oven and you’re baked.

Butter is of course also possible and is perhaps the tastiest (but unfortunately slightly less healthy). An additional advantage of butter is that it gives your potatoes a nicer brown color. Coconut oil is also a stable fat that you can use for potatoes.


When you toss the spuds through the fat, add a few seasonings right away. Salt and pepper is always a good idea, but rosemary or thyme also always work well. Also tasty: add some crushed garlic cloves to your baking dish.

Or go the Eastern way and use turmeric, curry and a pinch of garam masala (delicious with a yogurt dip!).

More cooking tips?

  • With this cooking tip you get more juice from lemons and limes
  • Cooking with frozen vegetables: do’s and don’ts
  • Nice cooking tip: marinate vegetables for more taste

Source: Culy by
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