But having stumbled onto a really good price on red potatoes (ten pounds for $1.98? Now that's good) I wondered whether or not they'd be any good baked, as all the recipes I could find insisted on russet potatoes.
Really. All of them. If you "google" red potatoes baked, you get hundreds of recipes for cutting the red potatoes up and roasting them. "No, no, no," I said to the computer, "I don't want to cut the potatoes up, I want to bake them." The computer shrugged and yellow letters on a red screen said If you don't like my answers, then don't ask me.
If I tried baking red potatoes, and it didn't work, I'd just have to make them into country style hash browns. That means a win-win situation. And was it ever a win! The red baked potatoes had an almost creamy texture that won the family over into never using russets again if we can get red potatoes. And here's the method I use:
Red potatoes a little smaller than my fist. Honestly, no matter how good it tastes, a red potato that size is a goodly portion. You don't need to eat baked potatoes the size of footballs. Let's start again...
Red potatoes, scrubbed, with no sprouts. Dry them.
Use a little extra virgin olive oil and make their red skin shiny.
Sprinkle with kosher salt. (The flakes of kosher salt stick better.)
Bake on a cookie sheet in a pre-heated oven at 350 degrees
For one hour.
Test with an instant-read meat thermometer -- 210 degrees means your potatoes are done.
Eat. Butter and sour cream or whatever you love on baked potatoes. Enjoy.
No, you don't have to cook them on a rack. No, you don't have to pierce them.
Red, not russet.
Yum.
No comments:
Post a Comment