They are the best baked potatoes I’ve ever had! Thanks to Cook’s Illustrated for creating such a simple yet genius recipe.
A few simple steps are what turn a good baked potato into the best baked potato.
The best varieties include russet, Desiree, Estima, King Edward and Maris Piper.
- A quick salt brine. It adds great flavor to the skin and even seeps into the potato a bit in the areas where pierced.
- Using high heat. That 450 degree F temperature prevents leathery skin.
- Taking the temperature with an instant read thermometor. Taking the temperature of a potato? Yes, 205 degrees is the ideal temperature for a fluffy interior (then you’ll baste and add just 10 more minutes to that).
- A light basting of vegetable oil crispens up the skin. But only add at the last 10 minutes or you’ll end with soggy skin. (The brine and basting is why you need to use that baking sheet and and wire rack).
- Cutting the potatoes open immediately after baking. Otherwise they’ll sit and steam inside and become heavy. The fluffy interior is everything, I’m telling you.
Baked Potatoes Ingredients
If you’re serious about cooking baked potatoes perfectly every time, here’s what you’ll need:
- 4 (7 – 9 oz) potatoes
- 1/2 cup warm water
- 2 Tbsp salt
- 1 Tbsp peanut oil (don’t use olive oil or it will smoke at this high heat)
- Desired toppings, such as butter, pepper, cheddar, chives, bacon, sour cream
No comments:
Post a Comment