Make this English jacket potatoes recipe with fluffy Russet potatoes, olive oil, and coarse salt. Crispy outside, soft and buttery inside.
I wasn’t planning to fall in love with a potato. I mean… who does?
It happened in London. A drizzly, bone-chill kind of afternoon—the kind that seeps through your jacket and into your soul. I’d just finished getting lost in a museum (again), and I was starving, cold, and debating whether to just grab a sad sandwich from the train station. But fate (or hunger) had other plans.
There was this little takeaway stand near Hyde Park—nothing flashy, just a handwritten chalkboard that said “Jacket Potatoes with Butter – £3.” Something about it felt comforting, like an old movie I’d seen a hundred times. I ordered one, sat on a damp park bench, and cracked it open.
Steam burst out like it was exhaling for the both of us. The skin had that salted crispiness you only get when you do it right, and the inside? Fluffy. Like someone had mashed clouds and tucked them inside a shell. I took a bite, and genuinely—not exaggerating—I teared up. I’m sure the tourists nearby were concerned. But honestly? Worth it.
That moment stuck with me. And now, every time I make this English jacket potatoes recipe, it brings me back to that bench, that weather, and that perfect bite.
Why You’ll Love This English Jacket Potatoes Recipe?
So let’s be clear: these aren’t the microwaved-after-work potatoes we all settled for in college. I’ve made those too, and yeah, they technically count. But the English jacket potatoes recipe? It’s a whole different experience.
This one’s about texture, patience, and that little sprinkle of care we sometimes forget to give ourselves. It’s warm and grounding. A bit of a ritual, honestly.
Here’s what makes this one hit differently:
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The skin crisps up like a chip but still hugs the soft center like a blanket.
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The middle gets airy and light—almost whipped, but without the work.
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It goes with literally everything. Want butter and black pepper? Go for it. Feeling fancy? Add sour cream and chives. Leftover curry? Yep, pile it on.
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It doesn’t ask much. Just a potato, an oven, and about an hour of you minding your own business while magic happens.
It’s comforting food that doesn’t need an occasion. And sometimes, that’s exactly what we need.
Ingredient Notes:
I know, I know—how much can you really say about a potato? Turns out, kind of a lot. Especially when it’s the star of the show.
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Russet Potatoes (or Maris Piper / King Edward): These guys are starchy, which is exactly what you want for jacket potatoes. They puff up like little baked balloons and hold that crispy skin like a badge of honor. Skip waxy ones—they stay dense and don’t give you the fluff we’re here for.
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Olive Oil: There’s probably some British nana somewhere who swears by beef drippings, and hey, I bet it’s delicious. But olive oil’s reliable and still gives you that golden, crackly crust.
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Coarse Salt: I’m not talking table salt here. Big flaky stuff. Think sea salt or kosher salt. It gives the skin that craggy crunch you remember from pub lunches.
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Butter + Seasonings (for serving): You don’t have to add anything… but I also don’t know why you wouldn’t. The butter-melting-down-the-sides moment is half the joy, right?
Pro tip? Never, ever wrap them in foil. That’s how you get sad, soggy skin. Let ’em breathe. Give them space. They’ll reward you for it.
How To Make English Jacket Potatoes?
Alright, no pressure, but this recipe could turn your day around. It’s the kind of thing that feels small but hits big. Here’s how I do it—and I’ve tested it on everything from rainy nights to late lunches with zero groceries in the fridge.
Step 1: Preheat the oven
Crank it to 400°F (or 200°C if you’re channeling your inner Brit). This is one of those times when a hot oven actually matters, so give it a solid 10-15 minutes to get there.
Step 2: Prep the potatoes
Wash ’em. Like, really scrub them. You’re eating the skin, after all. Then dry them completely and stab the tops with a fork a few times. Don’t overthink it—just enough to let steam escape so they don’t go boom in your oven.
Step 3: Oil and salt them like you care
Pour the olive oil in your hands (or use a brush if you’re fancy), and rub it all over the potatoes. Then sprinkle coarse salt over every side. Be generous—this is where the skin turns from “meh” to “oh wow.”
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Step 4: Bake (and be patient)
Pop the potatoes right onto the middle oven rack—no foil, no tray, just freedom and heat. Bake for 1 hour, flip them, and give them another 10–15 minutes. They’re done when you squeeze them (with a mitt!) and they give a little. Not squishy, just… welcoming.
Step 5: Fluff and serve
Pull them out and slice a cross in the top. Then squeeze gently on both sides until the center fluffs up like it’s saying hello. Add butter. Add salt and pepper. Maybe even close your eyes when you take the first bite. You deserve that moment.
Storage Options:
If, by some miracle, you don’t finish them, just wrap the extras in foil and keep them in the fridge. They’ll be fine for about 3 days. Reheat in the oven at 350°F for about 15 minutes to crisp them up again.
Microwave works too if you’re in a rush. Just know it softens the skin. Still tasty—just not quite the same experience.
Variations and Substitutions:
One of the best things about this English jacket potatoes recipe is how forgiving and playful it is. It’s the blank canvas of dinner.
Try this stuff:
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Sweet potatoes: A totally different vibe—earthy, sweet, and perfect with spicy toppings or goat cheese.
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Switch the oil: Butter, bacon fat, garlic-infused olive oil… whatever makes your heart happy.
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Toppings galore: I’ve done cheddar and pickled onions, baked beans and mustard, leftover meatloaf (don’t judge), and even taco fixings. All good. All different.
There’s no right or wrong. Just you, a potato, and whatever’s in the fridge.
What to Serve with English Jacket Potatoes?
Honestly? You could just eat these with a spoon and a cozy blanket. But if you want to build a meal:
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With grilled sausages – So British it practically sings the national anthem.
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Alongside soup – Leek and potato or tomato basil is my go-to combo.
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With a salad – Something crunchy and acidic to balance the starchy goodness.
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Topped with chili – Like a hug in a bowl but on a potato.
Or just go solo. Add a book, a movie, or some good music and you’ve got yourself a perfect night.
Frequently Asked Questions:
Can I make this in the microwave?
Technically? Sure. But the skin won’t crisp, and that’s half the joy. If you’re in a rush, microwave it first, then finish it in the oven for about 15 minutes to bring back the crunch.
What’s the best kind of potato for this?
Russets in the US. Maris Piper or King Edward in the UK. You want starchy, not waxy. Trust me on this.
Do they really need that long in the oven?
Yep. This isn’t a 20-minute thing. It’s a slow burn (literally) that pays off big time. Good things take time, especially potatoes.
This English jacket potatoes recipe has quietly become one of my ride-or-die comfort meals. It doesn’t need fancy ingredients or complicated steps. Just warmth, patience, and a little salt. And in a world that often feels too loud, too fast, too much… isn’t that kind of perfect?
So go ahead—make it tonight. Or bookmark it for a night when you need something grounding and good. Then let me know what topping combo you landed on. I’m always stealing ideas.
Can’t wait to hear about yours.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
English Jacket Potatoes Recipe
Ingredients
- 2 large Russet potatoes or Maris Piper or King Edward varieties
- 1 tablespoon olive oil
- 1 teaspoon coarse salt
- Butter salt, and pepper, to taste (for serving)
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). This temperature allows the potatoes to cook through evenly while developing a crispy exterior.
Prepare the Potatoes:
- Thoroughly scrub and dry the potatoes. Using a fork or sharp knife, pierce the tops of each potato several times to allow steam to escape during baking.
Season and Oil:
- Rub each potato with olive oil until evenly coated. Sprinkle the coarse salt over the entire surface of the potatoes, pressing it in gently to adhere to the skin.
Bake:
- Place the potatoes directly on the middle oven rack, allowing hot air to circulate around them. Bake for 60 minutes. After one hour, turn the potatoes over and continue baking for an additional 10–15 minutes. The skin should be firm and crisp, and the potatoes should yield slightly to pressure when gently squeezed using an oven mitt.
Serve:
- Remove the potatoes from the oven. Using a knife, cut a cross on the top of each potato. Gently press from both ends to open and fluff the interior. Add butter, salt, and pepper, or any additional toppings as desired. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
