Baked Potato 101

Carlene Thomas RDN
Carlene Thomas RDN
December 14, 2021
Fluffy on the inside, crispy on the outside, these baked potatoes are the kind you eat whole. This recipe uses the steam function, along with the probe, to quickly cook multiple potatoes to their optimal texture. After the potatoes are tender, the oven switches to dry heat to crisp the skin. Note: The initial baking time depends on the size of your potatoes. You can expect a medium, 8-ounce potato to take about 45 minutes to cook. A smaller, 5-ounce potato will take around 30 minutes; a larger, 12-ounce potato will take about 1 hour. This recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.
Serves
4
Prep Time
00:10
Cook Time
01:00
Baked Potato 101
4.43 (7)
12040
Ingredients
½ cup
water
2 Tbsp
kosher salt
4 (8-ounce)
russet potatoes
1.5 Tbsp
melted duck fat or olive oil
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear

2. Prepare Brine

In a medium bowl, whisk together the water and salt until the salt is dissolved.
Prepare Brine

3. Prepare Potatoes

Wash the potatoes and trim away any eyes. Use a fork to carefully poke the potatoes on all sides to allow steam to escape.
Prepare Potatoes

4. Dip in Brine

Add each potato, one at a time, to the brine, and roll to coat it in the water. Transfer to a perforated pan (see note).
Dip in Brine

5. Probe

Carefully insert the probe into the center of the largest potato.
Probe

6. Cook

Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 30 minutes to 1 hour, depending on the size of the potatoes.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
205°F Probe Target

7. Brush with Fat

Remove the potatoes from the oven and brush on all sides with the melted duck fat.
Brush with Fat

8. Crisp

Rack
Return to the oven, placing a second tray on the rack below to catch any drips. Cook until the skin is crisp, about 15 minutes after the stage begins.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Rear
00:15 Timer

9. Top and Serve

Slice each potato open, fluff the insides, and add butter or any other desired toppings. Serve hot.
Top and Serve
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