Posts Tagged ‘baked potatoes’

The Baked Potato (Alton Brown Style)

Monday, November 2nd, 2009

Oh look, another Alton Brown recipe.

This one is so simple, it hardly deserves a recipe. Except that this really is “The” Baked Potato recipe. It shouldn’t have been anything special, but the texture inside the potatoes was perfect, and they had a great crunchy skin that made you want to eat every bite–like a restaurant potato. If you’re looking for a basic baked potato recipe, I don’t think you’ll ever need a different one.

baked potato

Alton Brown’s Baked Potatoes

Ingredients

  • 1 large russet potato (If it looks like Mr. Potato Head, you’ve got the right one.)
  • Olive oil, to coat
  • Kosher salt

Directions

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.

Note: Next time, I think I’d use one of my more special salts–the Maldon crunchy sea salt, or the Himilayan Pink Sea Salt that I have. I think this is one of those things where you’d really have a chance to taste the difference in the salt. Sorry about the low quality picture, but you know what a baked potato looks like anyway. This one doesn’t look like anything special, it’s just an easy, serviceable method with solid results. My one disappointment is that this recipe didn’t show up in the new Good Eats: The Early Years cookbook, despite being featured in the second episode. Alton makes baked potatoes, mashed potatoes, and a potato gratin, and only the mashed potatoes (plus a potato pancake recipe that wasn’t on the episode) made it into the book. I thought they were all supposed to be there, so I’m going to have to do a bit more investigating.

Baked Potatoes with Yogurt & Sour Cream

Tuesday, March 10th, 2009

I made these baked potatoes from the Barefoot Contessa Back to Basics cookbook, and for the first time, I was slightly disappointed.

Disappointed probably isn’t the word, because the potatoes were…good. They just weren’t as good as the other recipes I’ve tried from the book. The sauce was fine, but nothing spectacular, and I know that oven-baked potatoes are supposed to be better than the microwave kind, but since this recipe didn’t do anything to the skins, there really wasn’t much of a difference in the actual texture of the potato.

In short, there’s nothing wrong with the recipe below, but I probably won’t make it again. It wasn’t special enough to be worth the trouble. On the plus side, the sour cream/yogurt sauce is lower in fat and calories than the traditional butter & sour cream mixture, and doesn’t really sacrifice any flavor.

Baked Potatoes with Yogurt & Sour Cream
Adapted from the Barefoot Contessa Back to Basics cookbook

  • 4 Idaho russet baking potatoes
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh chives, plus extra for garnish
  • kosher salt and freshly ground pepper

Preheat the oven to 350 degrees.

Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a fork.

Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.

When potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.