Bomb Baker Potatoes Guy Fieri Recipes

BOMB BAKER POTATOES - GUY FIERI

Bomb Baker Potatoes - Guy Fieri image

A seriously great recipe from Guy Fieri. The salt seeps in thru the skin of the potatoes and gives the skin a great strong flavor. May be a bit salty for some folks, but very tasty

Provided by ctbolton

Categories Potato

Time 50m

Yield 6 potatoes, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoning salt
1 teaspoon fresh ground black pepper
2 cups sour cream
4 tablespoons prepared horseradish
salt & freshly ground black pepper

Steps:

In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
Preheat the oven to 400 degrees F.
Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
Let potatoes rest 5 minutes before cutting.
Combine sour cream and horseradish with salt and ground pepper and serve with potatoes.

THE BOMB BAKERS

The Bomb Bakers image

Provided by Guy Fieri

Categories side-dish

Time 8h55m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper

Steps:

In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
Preheat the oven to 400 degrees F.
Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
Let potatoes rest 5 minutes before cutting.
Combine all ingredients. Serve with potatoes.

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