I think we can all agree that potatoes are a staple of the low FODMAP diet. Their wonderfully low FODMAP status means that they’re a great carbohydrate to be able to fall back on when you need a relatively quick meal. I tend to get fed up of eating bread all the time, even if it’s my gorgeous gluten-free soda bread, so it’s nice to know that I can have a baked potato instead.
When I was at uni doing my Masters I’d often go for a baked potato for lunch because they were huge, well-baked beauties that were perfect specimens of the potato family. Although many baked potatoes can be dry, these ones always had lovely moist interiors and were encased within a delicious-tasting natural shell. (I always eat the baked potato skin because it’s packed full of nutrients.)
Now, I’m going to tell you how to make the perfect baked potatoes and this advice is gold, my friends. On one of those days when I was buying lunch from the uni canteen I asked the lady who was serving the lunches why their baked potatoes tasted so good and she smiled and replied that, although they weren’t supposed to add salt without good reason, she coated the freshly washed raw potatoes in a very thin layer of granulated salt before she baked them so that the salt dried in the oven and created a crust on the outside which prevented the moisture within the potatoes from evaporating while simultaneously seasoning the potatoes beautifully. (I’m paraphrasing here.)
This was a revelation to me. I’d never have dreamed of putting salt on my baked potatoes, but sure enough, when I tried it at home (and every time I’ve made them since) it produces wonderfully tasty and beautifully seasoned baked potatoes.
Another trick to ensuring you get the perfect salt-crusted baked potatoes is to use a four-pronged potato baker. When my partner and I tied the knot, my Aunt and Uncle in Canada very generously sent over a Debenhams gift voucher for us. I bought a number of things with it, including a large bale of white towels which have long gone to grey bath towel heaven. However, one thing which remains from their wedding gift, and is used on a very regular basis, is a pair of potato bakers. These potato bakers are brilliant because they ensure your potatoes cook evenly by piercing them through the middle and radiating the heat through their centre. They’re truly a genius invention!
If you enjoy a good baked potato I’d really encourage you to try these salt-crusted baked potatoes some time. They’re a lovely way to treat what is a pretty plain vegetable and they really coax the natural sweetness out of the potato. The only hard part is deciding what you’re going to top them with.
As many large potatoes as you need (washed and any eyes removed)
Any toppings you fancy
Preheat your oven to 220C/200C Fan/425F/Gas Mark 7.
Wash your large potatoes and remove any eyes from them.
Scatter salt over the wet potatoes (I use around 1/3 to 1/2 a teaspoon of salt per potato) and then skewer them on the potato bakers and place on a baking tray.
Bake them in the oven for around 45 to 55 minutes. (You can’t really tell when they’re ready from looking at them so I tend to check they’re cooked by removing one of them from the potato baker and cutting it open. If it’s soft in the middle, they’re done. If not, pop it back on the potato baker and put them back in for a bit longer.)
Once your potatoes are ready remove them from the potato bakers and serve with your desired toppings.