Take potatoes out of the oven and notice that they are soft, rubbery, or even poorly cooked: these failures are often due to poor moisture management. If it escapes too quickly during cooking, the skin becomes hard and the flesh dries. This tip, straight from the culinary experts at America’s Test Kitchen, guarantees potatoes that are crispy on the outside and tender on the inside.
The action to adopt: a quick bath in brine
The key to success, experts say, is a simple mixture of salt and water, called brine. This magical gesture helps distribute the salt evenly across the potato skins, creating a thin protective layer that retains moisture. Here’s how to do it:
- Prepare your brine: Mix 120 ml of water with 2 tablespoons of fine salt until completely dissolved;
- Prick your potatoes: Once washed, prick them with a fork to facilitate heat penetration;
- Dip them in the brine: Dip the potatoes in the salty mixture for 10 seconds;
- Drain and cook: Place them on a rack and bake at 230°C for 45 minutes. Check the cooking with a knife: their hearts should be tender;
- The final touch: Brush them with a little oil and put them back in the oven for a few minutes for even crispier skin.
Why does this method work so well?
The salt in the brine plays a key role: it prevents moisture from escaping during cooking, while enhancing the crispy texture of the skin. This tip is quick, simple and requires no complex ingredients. In just a few steps, you transform your potatoes into a real side dish worthy of great chefs.
Whether to accompany a Sunday roast chicken or to enhance a vegetarian dish, these potatoes are a guaranteed success. Their ideal texture and delicately salty flavor will be a hit at the table. And above all, this method only requires a few minutes of additional preparation for an exceptional result.