Perfect Baked Potato

[Lauren]

I apologize if you all already know this, but for those who love a good baked potato, the secret is not to wrap it in aluminum foil. I just recently found this out, and my potato was crispy on the outside and mashed potato on the inside.

For those interested you will need:

Baking potatoes (Russets)
Olive Oil
Sea Salt (or table salt)
Non-Stick baking tray or cookie sheet.

Stab the potato a couple of times with a knife. I forgot once.

Put a little bit of olive oil in a bowl, or just enough to coat the potato on all sides.

Sprinkle some sea salt on the outside (not a lot, maybe even less then a pinch) and rub it over the potato.

Pre-heat oven to 425F.If you have a convection stove, put it on convection, if not, use middle rack. Medium sized potatoes require 60min. If you have a very large potato, you can add 5-10 min.

When it's done, let it cool for a 1-2 min, and cut in half. Add your fave toppings, and you should be able to turn it into mashed potatoes with a fork. The skin will be crispy and perfect for doing this.

If you prefer your potato steamed, rather then crunchy on the outside, wrap it in foil.

And enjoy

[beth]

Thanks, Novak.

I usually just toss them in with a pierce and nothing else. Your way works a whole lot better.

[Deleted]

In Britain a Russet is an apple.

Do people have favourite potatoes for baking? I just use whatever happens to be around, and have never really determined any difference between them.

[Lauren]

Aug 25, 2010 11:36:15 GMT @skylark said:

In Britain a Russet is an apple.

Do people have favourite potatoes for baking? I just use whatever happens to be around, and have never really determined any difference between them.

There is a difference. If you use a baking potato (russet baking potato) they have a thicker skin and are more fleshy and dry, so they are ideal for baking. Since the skin is thicker, when you cut into it, it keeps the shape, and is more crispier.

[Deleted]

I will have to do some research into the best British variety - King Edward is much favoured I believe, but as I say, I just buy what's around.

[mouse]

Aug 25, 2010 20:01:03 GMT @skylark said:

I will have to do some research into the best British variety - King Edward is much favoured I believe, but as I say, I just buy what's around.

king edwards best for mash or roasted in goose or duck fat ...deserie best for chips
jersys best just boiled and served whole with butter
reds make great chips as wel
but the best for mashing are "old potatos"" very hard to come by these days...we stock up on them but have to do a 50 mile round trip to get them..but well mashed with butter and milk they are all creamy and delish

i lurve my chips and still do them the old fashioned way in a chip pan with beef dripping...yummy

[mouse]

all rounder are
Desiree.. King Edward ... Maris Piper

chips
king edwards .. Maris Piper .. Rooster... Sante

baked
Estima.. Marfona

boiled
Estima .. Harmony ... Osprey


Waxy Potatoes or Floury Potatoes?

Waxy potatoes are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so make great salad potatoes.
Key Waxy Potato Varieties: Charlotte, Maris Peer

Floury potatoes are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.

Key Floury Potato Varieties: Estima, King Edward, Maris Piper, Desiree

[Deleted]

Goodness, I have never seen Estima or Marfona on a label here.

Though the local greengrocers don't always name their spuds; unless it is a King Edward or Desiree it tends to be "local red" or "British white".

But thank you.

[mouse]

your very welcom...

[chefmate]

I've always pierced mine with a fork three times, rubbed potato in butter, and then wrap in foil and bake

[DAS (formerly BushAdmirer)]

I think the potato names are different in America and Europe. Here in Texas you would look for Russets or Idaho potatoes for baking. The red skin or thin skin yellow potatoes would be better for making potato salad or clam chowder.

The easiest way is to forget the names and focus on what they look like. The larger dark brown potatoes are the ones to buy for baking. The red or yellow thin skins for making salads and soups.