Patata Forn Ràpida

Preheat your oven to 180°C. This method respects the potato while accelerating the process—something we Catalans understand well from our approach to escudella.

Scrub the potato thoroughly under cold water, then pierce it 3-4 times with a fork. The punctures prevent bursting and allow steam to escape properly.

Microwave on high power for 4 minutes. This partially cooks the interior while leaving the skin work for the oven.

Rinse the potato again so the skin is wet, then season generously with sal marina and freshly ground pebre negre. The wet skin will create the proper steam for a fluffy interior.

Transfer to the oven and bake 10-15 minutes until the skin crisps and yields slightly to pressure. The timing depends on size—trust your hands, not just the clock. (A properly cooked patata will give slightly when pressed but maintain its structure)