Potatoes - A thread about potatoes

[Chongqing]

When I bake potatoes I do it like the British, which is baking them for a LONG time. Like 400F for two hours. The inside gets ridiculously fluffy and the outside is crunchy and delicious. I usually start by washing them, stabbing them a few times, coating them in EVOO or melted butter (I just pour it in my hands and smear it around) then roll it in kosher salt or sea salt (or any coarse salt), then bake. (Both of these have low smoke points so you might want to take down the smoke detector for a bit. I think EVOO is just slightly over 400 so you might want to cap the temperature at 400.)

Then I either eat them as-is or occasionally load them up with sour cream, bacon, chives, whatever. They're delicious by themselves though.

They call them "jacket potatoes."

I actually came up with this by myself before finding out it was actually a thing.

When you bake a potato, do you wrap it in foil for when it's cooking?

 

[AnOminous]

When you bake a potato, do you wrap it in foil for when it's cooking?

No, because you basically just end up with a steamed potato. I oil and salt them but otherwise they just sit right on the rack. Maybe with some tin foil or something to catch any drips.

 

[Chongqing]

No, because you basically just end up with a steamed potato. I oil and salt them but otherwise they just sit right on the rack. Maybe with some tin foil or something to catch any drips.

Thanks for your answer.

Ina Garten swears by your method.

 

[John Andrews Stan]

The best potato dish that most of you have never heard of is yapchik. It’s a very simple — just a few ingredients — potato casserole with tender meat (usually flanken, a cut of beef short ribs) and onion inside, usually slow cooked overnight and served the next day. This is the best recipe by far, but we use Yukon gold rather than russets for an even creamier potato texture. (If you live in or near an Orthodox Jewish neighborhood you can usually buy prepared yapchik from kosher grocery stores or caterers.)

It would be part of my death row meal for sure.


Photo from here.

 

[(っ◔◡◔)っ ♥ Cancer ♥]

These the only vtubers I'm trying to talk about

 

[souschef]

No, because you basically just end up with a steamed potato. I oil and salt them but otherwise they just sit right on the rack. Maybe with some tin foil or something to catch any drips.

The portuguese have a dish called "Batatas ao Murro" which translates to "Punched Potatoes", where you boil small round potatoes till soft, transfer them to a baking tray and smash them with your fists, drizzle with olive oil, then into the oven