Ina Garten's Secret for the Best Baked Potato

I’m sure you already have a go-to baked potato recipe. But trust me when I say I’ve found a new technique that’s worth trying. The recipe comes from—who else?—our home cooking Queen, Ina Garten. Ina’s take on this classic is titled Crusty Baked Potatoes with Whipped Feta. It was originally included in her 2014 cookbook, Make It Ahead.

Now, I know what you’re thinking: it’s the feta. I don’t blame you. At first blush, I’d also assume the best part of this recipe is the whipped feta. But the real superstar is a citrusy, herby coating that completely covers the potato skins, making them flavorful and crispy in the oven. Here’s how the spud magic happens.

How to Make Ina Garten's Ingenious Baked Potato

First, Ina instructs you to add two teaspoons of fresh thyme and one tablespoon of rosemary, grated lemon zest from one lemon, and a tablespoon of coarse sea salt to a miniature food processor. After pulsing, you’ll have a finely chopped citrus-herb salt. Spread that out on a shallow bowl or plate. After you’ve prepped your potatoes (scrub ‘em, dry ‘em, and poke ‘em all over with a fork), rub them with olive oil, then roll them in the salt mixture. Place the salty potatoes on a foil-lined pan and bake at 400˚F for 60 to 75 minutes, until tender on the inside and crispy on the outside. Ina serves the potatoes with whipped feta, a mixture of feta and cream cheeses, and a few other key ingredients.

What makes the citrus herb mixture so crucial to this recipe’s success? Besides the obvious (it’s so tasty!), the salt draws out moisture from the potato, which evaporates in the hot oven. The result is a very crispy potato skin that has an almost-fried texture. It is the best part of this recipe, and it’s definitely a tip every cook should use this fall and winter. 

A helpful hint: the type of potato matters here. Ina calls for Idaho potatoes, which are very starchy. Don’t be tempted to use waxier potatoes, like Yukon Gold, because you won’t get the same crispy-crunchy results. 

Don’t have a mini food processor? Me neither. To work around this highly specific piece of equipment, you have a few options. You could use a mortar and pestle to combine the citrus, herbs, and salt. You could also place it all on a clean cutting board, and use a sharp chef’s knife to chop it until it is evenly combined. Finally, you could make a larger batch in a regular-sized food processor—I would quadruple the recipe for that. Store any extra citrus-herb salt in the refrigerator, and use it to season meat, veggies, or mix into softened butter.