neroneu.blogg.se - Potato recipes

POTATO RECIPES SKIN

This is a wide range, but I list it for a reason. Know that the cooking time will vary. In the recipe below, I say to bake your potatoes for 45 to 60 minutes.

POTATO RECIPES SKIN

Plus, with a bit of the salty skin in each bite, you won’t need to worry about seasoning the potato flesh as you eat. Are you someone who likes to eat potato skins? If you make this baked potato recipe, you will be! Coating the spuds in salt makes the skins extra-crispy and flavorful. For the best results, leave the potatoes unwrapped. If you wrap the potatoes in foil, the potato skins will shrivel and soften in the oven.

Skip the foil! The key to making a good baked potato is getting really crispy skin.

I like cashew sour cream, tempeh bacon, chives, and salt and pepper! Use oven mitts to remove the hot baking sheet from the oven.įinally, dig in! Allow the potatoes cool for a few minutes before slicing them open, fluffing up their insides, and topping them with your favorite fixings. Sprinkle them liberally with sea or kosher salt, and transfer them to the hot oven to bake.īake for 45 to 60 minutes, until the skins are crisp and puffy and you can easily pierce the potatoes with a fork. Next, season the potatoes. Place them on the baking sheet and rub them all over with olive oil. Then, poke the potatoes with a fork a few times to create small holes across their surfaces. Scrub the potatoes well and pat them dry with a kitchen towel. While the oven preheats, prep the potatoes. Once you’ve assembled your ingredients, follow these easy steps:įirst, preheat the oven to 425, and line a baking sheet with parchment paper. Along with the potatoes, you’ll just need olive oil and salt to make this baked potato recipe. I like to use russet potatoes here, as their skin really puffs up and becomes crisp in the oven.

Serve them as a hearty side dish, or load them up and call them dinner. Don’t get me wrong, a little butter or sour cream goes a long way here, but the potatoes come out of the oven with perfectly crispy, flavorful skins and creamy, piping hot interiors that taste delicious as they are. In it, the potato becomes the main event. The potatoes themselves would be shriveled and soft, meager vessels for sour cream, cheddar cheese, and bacon.īut this salt-crusted baked potato recipe changed everything for me. Whenever I had them at restaurants or at home as a kid, the toppings were always the main attraction. Reading this, you might be surprised to learn that until recently, I wasn’t a baked potato fan. It might be hard to resist eating the whole thing straight out of the oven, but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to deny that it was worth the wait. Pierce the skin, and your fork gives way to a soft, fluffy interior. The outside is brown and crisp, coated in a crust of sea salt.