Baked Potato
Ingredients
Directions
The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Wash the potatoes in lukewarm water and brush them until thoroughly clean.
Dry the potatoes with a cloth.
Bake and serve
Bake the potatoes in a very hot oven at 400°F (200°C) for 45 to 50 minutes until soft when squeezed.
Press the potatoes until they crack slightly before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Starchy flesh that softens and fluffs when baked, forming the body of the dish.
The step that matters
Bake until soft when squeezed. Potato starch gelatinizes as it heats through, so the flesh only turns soft and fluffy once the center is fully cooked. Pulling the potatoes early leaves them dense and firm inside, while the skin stays tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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