Mary Berry Baked Potatoes Recipe

A properly baked potato is one of life’s quiet pleasures. There’s nothing complicated about it, yet when it’s done well — with crisp, salty skin and a light, fluffy centre — it can be every bit as satisfying as a more elaborate dish.

This Mary Berry–inspired method focuses on doing the basics correctly: choosing the right potatoes, baking them uncovered in a hot oven, and seasoning them generously. It’s a dependable recipe you’ll turn to again and again, whether you’re serving it alongside a roast or turning it into a simple supper with butter and chives.

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Ingredients (Serves 4)

• 4 large baking potatoes (Maris Piper or Russet)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• Freshly ground black pepper, to taste

Optional Toppings

• Butter, as needed
• Sour cream or crème fraîche
• 2 tablespoons fresh chives, finely chopped
• Grated cheddar cheese
• Crispy bacon pieces

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Equipment

• Baking tray
• Fork
• Pastry brush or clean hands
• Oven

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Method

Step 1: Prepare the potatoes

Preheat the oven to 200°C (400°F).
Wash the potatoes thoroughly and dry them completely. Prick each potato several times with a fork.

Step 2: Season

Rub the potatoes all over with olive oil. Sprinkle evenly with sea salt and a little black pepper.

Step 3: Bake

Place the potatoes on a baking tray, spacing them well apart.
Bake uncovered for 60–70 minutes, turning once halfway through, until the skins are crisp and the centres are tender.

Step 4: Serve

Split open, fluff the centres with a fork, and add your chosen toppings. Serve immediately.

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Mary Berry’s Tips for Perfect Baked Potatoes

• Always bake uncovered for crisp skins
• Dry the potatoes well before oiling
• Use a hot oven — low heat gives heavy centres
• Season generously; the skin should be well flavoured

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What to Serve With Them

• Roast chicken or lamb
• Grilled steak
• Vegetable soup
• Fresh green salad
• Pulled pork or chilli for a filling meal

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Storage & Reheating

• Store in the fridge for up to 3 days
• Reheat in a 180°C (350°F) oven for 10–15 minutes
• Avoid microwaving if you want to keep the skins crisp

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Mistakes To Avoid

What Went Wrong	Why It Happens	How to Fix It
Soft, leathery skin	Wrapped in foil	Always bake uncovered
Dense interior	Oven not hot enough	Preheat fully to 200°C
Bland flavour	Not enough salt	Season the skins generously
Uneven cooking	Potatoes touching	Space them out on the tray

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FAQs

How do you get baked potatoes crispy?

Bake them uncovered in a hot oven and rub the skins with oil and salt before baking.

What potatoes are best for baked potatoes?

Floury potatoes such as Maris Piper or Russet give the fluffiest centres.

Can baked potatoes be made ahead?

Yes. Reheat them in the oven to restore crispness before serving.

Should baked potatoes be wrapped in foil?

No. Foil traps steam and prevents the skins from becoming crisp.

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Other Recipes You May Like

• Mary Berry Leek and Potato Gratin
• Mary Berry Boulangère Potatoes Recipe
• Mary Berry Dauphinoise Potatoes Recipe

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