I love potatoes! Love them, love them, love them! In fact, I've never had one I didn't like...any application will do. It probably goes back to some hard-core associative wiring as a little kid when I would visit my french-canadian grandparents and my pepere would affectionately refer to us as, "patate chaudes." He grew poatoes too, which makes them all the better! So it is no surprise that potatoes are a no-brainer go-to food in the Piedemonte house. BUT DO YOU THINK I COULD MAKE A DECENT BAKED POTATO?
To my shame, the answer is.....no sir.
I never understood what I was doing wrong. I'd season them and wrap them all up in a nice little tin foil jacket, and wait patiently to unwrap a soggy, heavy and chunky potato. It kind of had the texture of a sticky, boiled potato. (Wha?????)
Finally at the tender age of 38, I solved the mystery to making the fluffy, light goodness of a properly prepared baked poato! If you know this secret, forgive my over developed sense of excitement. In fact you can go on with your awesome tater skills and allow me to blather on. To me, this is nothing short of miraculous, roasted victory!
NO FAIL FLUFFY BAKED POTATO
#1 FOIL is NOT your friend!
#2 Wash your spuds
#3 Poke your spuds several times with a fork
#4 Rub the potato with Vegtable oil
#5 Sprinkle with sea salt or kosher salt-- this will draw out the moisture,
and help create a crunchy exterior to the potato skin.
#6 Stick those puppies in a preheated 400 degree oven and roast for 45 min. or so
(It could be more, or less depending the size of your potatoes)
#7 Be sure to cut them open to release the steam from inside, and fluff with a fork.
#8 Load 'em up, and enjoy!!!
Num, num, nummy!
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