Best Baked Potatoes Ever! (America's Test Kitchen - Cooks Illustrated) Recipe
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Category: |
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Ingredients: |
Ingredients: Russet potatoes, clean and dry
Course (Kosher / Sea) salt
Olive oil
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Directions: |
Directions:You'll need a pan to accommodate the number & size of potatoes being baked. Pour enough course salt into the pan to create a nice bed for the potatoes to rest on. Nestle in the potatoes - don't crowd, cover the pan tightly with foil and bake for 1 hr 15 min at 450 degrees.
Now take out the pan and increase oven temp to 500. Take off the foil, knock off any solidified salt from the bottoms of the potatoes, but keep them on the bed of salt. Brush olive oil over the tops and sides and return the pan (uncovered) to bake for an additional 15 minutes. This will crisp the skin.
There's science behind the process. The salt draws out the moisture to make the potato fluffy during the first part of baking, then adds moisture back in during the later part.
P.S. You can re-use the salt - just sift out the lumps.
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Personal
Notes: |
Personal
Notes: A baked potato you'll remember! Soft and fluffy, yet moist. After trying them fixed this way, you'll never want another microwaved potato!
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