English Jacketed Potatoes

Like most of us, I peruse Facebook and I often see recipes I would like to try. I had to stop watching those awesome Tasty videos or I'd be the size of a house.
So I saw this entry for English jacketed potatoes and I guess it's a thing. Like anyone else, I love my potatoes but I wanted to know what the big deal was. The trick is that they come out so good with super crispy skins and nice and moist and fluffy on the inside. Apparently, if you cook them correctly, low and slow they come out just right every time.
So let's take a look.
This isn't really some fancy recipe, but rather a different way to cook them. these were russet potatoes that I used but since then I've used red potatoes in thin skin white potatoes and they're just as good. Once you try them this way, you may never go back and I'm deadly serious.
Step 1
Start by preheating the oven to 400F or 200C.
Step 2
Clean your potatoes then cut one slot in the top about a quarter of an inch deep. Notice that I went all crazy on it and put too many slits but it came up fine either way. It's a guy thing, we can't help it.
The only difference other than that is to cook them for closer to two hours rather than one for our standard American baked potato. Put them in your favorite baking dish and find something to do for two hours. Don't forget to set a timer or alarm, a lot can happen in two hours in case you forget the name of the blog!
Step 3
After 2 hours take the potatoes out and cut the slit even deeper, another quarter of an inch.
Put the potatoes back in the oven for another 10 minutes and then pull them out. Voila! Fantastic steamy moist potatoes with a crispy skin. So good! 

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