How To Bake The Perfect Potato Recipes

PERFECT SMASHED POTATOES

Perfect Smashed Potatoes image

We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

HOW TO BAKE THE PERFECT POTATO

How to Bake the Perfect Potato image

Ahhhh...Golden, crispy brown skins and soft, flaky, tasty potato-goodness inside. You can take this recipe and top it with your favorite choices of sour cream, butter, herbs, salt and pepper.... Or make twice baked potatoes or potatoes skins.. When baking a large amount of potatoes at one time, choose potatoes with uniform shapes and sizes; they'll cook more evenly and get done at the same time. Or remove as they are cooked.

Provided by Rita1652

Categories Lactose Free

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

2 russet baking potatoes, without a greenish cast and blemishes
olive oil
kosher salt

Steps:

Preheat the oven to 350 degrees.
Wash and dry off as many potatoes as you plan to serve, and count on each person eating 1-2 halves.
Pierce potatoes using a fork work your way around each potato stabbing deeply into it's flesh. 3-4 stabs should do it depending on the size of the potatoes you are using. This allows steam to escape during the cooking process.
Rub potatoes with oil to lightly coat.
Sprinkle with salt if desired.
Bake 1 to 1 1/2 hours depending on size on the middle rack in oven.
The skin will be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside.

PERFECT BAKED POTATO

Perfect Baked Potato image

This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!

Provided by CURLEEGIRLEE

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 1h31m

Yield 1

Number Of Ingredients 6

Ingredients

1 medium baking potato
1 teaspoon olive oil
½ teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
¼ cup shredded Cheddar cheese

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g

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DO choose the right potato. The best potato for baking, hands down, is a Russet potato. Also called an Idaho potato, this high-starch, low-moisture spud is also ideal for mashing or deep-frying.
DO set your oven to the right temperature. Set the oven temperature too high, and the skin of the potato could burn before the inside is cooked. Set your temperature too low, however, your potatoes will take all day to cook.
DO know the difference between olive oil and butter. You’ll want to stock olive oil and butter when making a baked potatoes, but keep in mind that these two ingredients aren’t necessarily interchangeable.
DO pile on the toppings! Three Ways Stuffed Baked Potatoes. A baked potato is a blank canvas for an endless array of tasty toppings. From classic sour cream, crumbled bacon, and cheddar to Mediterranean-inspired tapenade, capers, and goat cheese, the only limit is your imagination.
DON'T forget to prick the skin with a fork. Fail to do this, and your potato could explode in the oven. (Yes, we’re serious!) Pricking holes in your potato allows steam to escape while it bakes.
DON'T wrap your potato in foil. Wrapping your potato in tin foil creates a steamed effect that may help it cook a little faster, but you’ll lose the irresistibly crispy skin that makes a baked potato just so good.
DON'T use the microwave. Yes, it’s faster than the oven, but nuking your potato in the microwave is just about the worst thing you can do for it in terms of deliciousness.

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