I know, I know. A recipe for a baked potato. Seems a little ridiculous. But I have to say, while it might be easy to make any old baked potato (hello, microwave!), it's not that easy to make an especially delicious baked potato. With a nice salty skin. And tender insides. This, my friends, is that baked potato.
Best Baked Potatoes
From America's Test Kitchen as seen at The Splendid Table
Salt and pepper
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
1 tablespoon vegetable oil
Adjust oven rack to middle position and heat oven to 450°F. Dissolve 2 tablespoons salt in ½ cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205°F, 45 minutes to 1 hour.
Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
Remove potatoes from oven and, using paring knife, make 2 slits, forming an X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.
Makes 4 servings
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