To me, a perfectly baked potato is all about the skin. Sure, the insides need to be light and fluffy. But too many people undercook the potato so that the skin is, well...flaccid. Yep, there, I said it. Flaccid. Limp. Lacking firmness. Droopy. Potatile Dysfuntion.
The skin is the very best part of a potato. It's the part that has all of the vitamins and fiber in it. It's also the most flavorful part of a potato. Most baked potato recipes call for cooking the potato in moderate heat for 45 to 60 minutes....and that gets you flaccid skin.
What I am encouraging you to do is use high heat (roast it!) and take a helluva lot more time. And you have to use the right potato, for only a russet will do. Follow my recipe and you will experience potato nirvana. A crisp, seemingly deep-fried skin with a soft and creamy inside. But to accomplish this, there is an absolutely critical final step. Slice the potato open the minute you take it out of the oven. If you don't the skin will absorb steam from the inner potato and you will end up with...yep... flaccid.
4 large russet potatoes
Fresh cracked pepper
- Preheat oven to 450º.
- Wash potatoes under the faucet and dry with a cloth towel.
- Pierce each potato 6 times with a fork.
- Coat entire potato skin with olive oil, then sprinkle skin generously with Kosher salt and fresh cracked black pepper.
- Place potatoes in oven and cook for 2 hours.
- Immediately slice potatoes open and serve with your favorite fixings (mine happen to be butter, bacon and chives).
|Grogs and Goldie, 1956|