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.
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