Sunday, October 7, 2012

Perfect Baked Potatoes

This is so simple to make and so tasty. No special ingredients needed either. Point to note: you may have eaten baked potatoes at restaurants where they came wrapped in tin foil. That's more like steamed potatoes, not baked. Baked potatoes are baked directly in an oven.

  • Select even sized potatoes. Recipes talk of russet potatoes, but honestly I buy what I get and for this one, I used whatever I had at home. 
  • Wash and clean the potatoes very thoroughly. You will be eating the skin, so it had better be super clean. 
  • Make 3-4 gashes in each potato. I went quite deep. Don't forget to do this, else the potatoes will burst. 
  • Coat them with olive oil and salt. 
  • Preheat oven at the highest (mine goes up to 240 degrees C)
  • Place the potatoes on the rack placed in the middle of the oven. Note: No tin foil please. 
  • Place a tray (or something) below the rack to catch the juices that might drip from the potatoes. 
  • Set the timer to 50 minutes and go do something else.
  • Around 20 minutes into the roasting, the potaoes will still look the same. Turn them over to cook them evenly. 
  • At around 40 minutes, the skin will look a little wrinkly. Perhaps a deeper color too. 
  • Use your tongs to feel the potatoes. If the feel soft, they may be done. I took a knife and put it through the potatoes to check them. Mine were done at 50 minutes.

Place the potatoes on a plate. Cut them in half. Add some butter or cream (or both), and salt and pepper. Enjoy!
My little girl loved them so much she won't let anyone else eat them.

Recipe from:

No comments:

Post a Comment