• February 26, 2024

Perfect Baked Potato Recipe | Bon Appétit

In our book, learning to make the perfect baked potato is an important life skill – and one that is easy to master. Start by harvesting firm, non-crushed starchy potatoes labeled Russet or Idaho and giving them a nice scrub so you don’t get a mouthful of dirt later. Pricking them anywhere with a fork will allow steam to escape from the spud (no potato explosions, please!), And a little olive oil, salt, and pepper will be the accompaniment you need before you go into the oven.

This result is as empty as it gets – and that’s on purpose. Our ideal baked potato is crispy on the outside, has a pillow-like interior and can be danced to in your fridge or pantry with almost any hearty taste. To serve, slice each potato lengthways and top with the desired toppings such as labneh, olive oil and vegetables become, or exceed it with Brooklyn Delhi’s Tomato Achaar. For a steakhouse-worthy finish, add a pat the best butter you can find and a pinch of chives while it’s still hot.

Editor’s note: This recipe was originally published on January 14, 2014.

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