Recipes posted by Jean Marie Wilson. Most of them are transcribed from recipes in my files. Some are from my mom and grandma. Others are new. Help yourself. Leave your own recipes in the comment section if you'd like.
BEST BAKED POTATOES SERVES 4 TOTAL TIME: 1½ HOURS Dipping the potatoes in salty water before baking seasons their skin; brushing them with vegetable oil once they’re cooked through and then baking them for another 10 minutes crisps them up so that they crackle. Be sure to open up the potatoes immediately after removing them from the oven in step 3 so that steam can escape; otherwise, that trapped moisture will make the interior gluey. Table salt for tossing potatoes 4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places 1 tablespoon vegetable oil 1. Adjust oven rack to middle position and heat oven to 450 degrees. 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 degrees, 45 minutes to 1 hour. 2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake 10 minutes longer. 3. Remove potatoes from oven and, using paring knife, make 2 slits, forming 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.
Baked potatoes
ReplyDeleteBEST BAKED POTATOES
SERVES 4 TOTAL TIME: 1½ HOURS
Dipping the potatoes in salty water before baking seasons their skin; brushing them with vegetable oil once they’re cooked through and then baking them for another 10 minutes crisps them up so that they crackle. Be sure to open up the potatoes immediately after removing them from the oven in step 3 so that steam can escape; otherwise, that trapped moisture will make the interior gluey.
Table salt for tossing potatoes 4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places 1 tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 450 degrees. 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 degrees, 45 minutes to 1 hour.
2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake 10 minutes longer.
3. Remove potatoes from oven and, using paring knife, make 2 slits, forming 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.