My grandpa always called me “The Potato Kid”. I have always LOVED loved loved potatoes, any way you serve them: baked, American fries, mashed…but baked potatoes from a steakhouse restaurant are my ultimate favorite. Somehow they’re always piping hot and perfectly moist on the inside, and the way they’re crusted with salt on the outside and just-right crispy? Be still my beating heart!
Even though white potatoes themselves ought to be a compromise food (as a new reader reminded me in a comment recently!), I still love them. You might as well make them deliciously if you’re going to make them at all, right?
Baked potatoes have to be one of the most common reasons many folks use aluminum foil on a regular basis. Since we’re Analyzing Aluminum in August and focusing on foil this week, I’m happy to share that you don’t need aluminum foil to make a perfect restaurant-style baked potato.
It’s so simple, I’m almost embarrassed to make a post out of it. But I will anyway…
- Step one: Wash and scrub potatoes as usual (scrub hard, especially if they’re not organic! They were on the Dirty Dozen Produce list until this spring…)
- Step two: Cut out any eyes or green spots (not good for you!).
- Step three: While the potatoes are still wet, sprinkle some coarse salt on the outside (Kosher works well). You can optionally grease them with a little olive oil, but it’s not necessary.
- Step four: Make sure they’re either pricked with a fork or cut an “X” in the top skin. The cross-cut looks really snazzy and even more restaurant-presentable. (This step is really important, by the way. If the skins are intact, the potato can explode in your oven. This happened to me…twice. It makes a big mess! Here’s how I clean my oven without toxins or two hours of natural gas energy!)
- Step five: Arrange on a cookie sheet (non-aluminum, or use a mat or parchment paper underneath). You can also put them right on the rack and save dishes.
- Step six: Bake as usual (350-400 degrees for 45-60 minutes, until they give when you squish them). [
Bonus tip: conserve energy by baking something else along with your potatoes.
Another bonus: The skins peel right off with this method, so you can easily make potato salad without having to bother with a veggie peeler.
Ta-da! So tasty, no dishes, no using a non-renewable potentially dangerous resource (aluminum).
And a quick request for you: next week I’m posting on healthy school lunches. Any ideas or favorite tips and tricks to packing truly nourishing school lunches, preferably without (a) breaking the bank or (b) taking all day? Thanks for your help! UPDATE: Here’s that healthy school lunch post, wildly popular!
Join Tammy’s Recipes for all the Kitchen Tips you’ll ever need! For more recipes, see Tempt My Tummy Tuesday at Blessed With Grace, Tasty Tuesday at Balancing Beauty and Bedlam, and Tuesdays at the Table at All the Small Stuff. I’m also pleased to participate in Homemaker Mondays at 11th Heaven’s Homemaking Haven.
Have you seen my other kitchen tip posts?