My New Technique for Baking Potatoes

Posted by Jennifer (the student) on May 30, 2013

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I thought I know how to make baked potatoes. I used to make them the same way my mom did by wrapping them in foil. And recently, I had a great potato out at a restaurant and I began to wonder why my potatoes were never as good. Wrapping potatoes in foil steams them and that is why the skins is not crispy and the inside is not fluffy. After some research and a little experimenting, this was the best technique I found.

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Ingredients:

  • 2-4 Medium Russet Potatoes
  • Olive Oil
  • Sea Salt

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Instructions:

  1. Preheat oven to 400 degrees.
  2. Scrub potatoes with a vegetable brush.
  3. Puncture the potatoes several times each with a fork or knife.
  4. Rub olive oil all over the potatoes.
  5. Sprinkle the potatoes well with sea salt.
  6. Place potatoes in the oven, directly on the rack with a baking pan under to catch any drippings.
  7. Bake for 40 to 60 minutes.
  8. Test the potatoes with a knife or fork, if the potatoes are done the knife or fork will slide out easily.
  9. Remove the potatoes from the oven and let then rest 5 minutes before serving.
  10. Top with what ever you like. I topped mine with ricotta cheese and green salsa.
  11. Enjoy.

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♥ ♥

Hasselback Potatoes

Posted by Jennifer (the student) on January 14, 2013

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I have seen lots of pictures on Pinterset of the Hasselback potatoes and finally I decided to try them for myself. I am so glad I tried these potatoes they are so tasty, soft inside and crispy on the outside. I will be making theses often.

Inspired by Foodie Wife

Ingredients:

  • 2 medium Yukon Gold potatoes
  • 1 TBSP olive oil
  • 1 TBSP unsalted butter
  • 1 garlic clove, thinly sliced
  • ½ tsp dried thyme
  • salt and pepper, to taste (I used Herbamare)

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with foil or  parchment paper.
  3. Place a potato in a bowl of a large wooden spoon; the spoon will act as a guide when slicing the potato. Cut across at about 1/8 intervals, without cutting through the potato.
  4. In a small saucepan, melt the butter and whisk in the olive oil.
  5. Lightly brush prepared baking sheet with butter/olive oil.
  6. Drizzle the remaining butter/ olive oil.
  7. Season with rosemary, salt and pepper.
  8. Bake for 1 hour and 10 to 20 minutes.
  9. The flesh should be tender and the outside should be crispy.
  10. 10. Remove from the oven and serve.
  11. 11. Enjoy!

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  • I have also seen versions of these potatoes with cheese that will be my next attempt.
  • These can also be made with Russet, New Potatoes or just regular baking potatoes.

♥ ♥

Chef In Training