I’m from Idaho. I’ve lived there most of my life (until moving to NC a few years ago). And while there are many areas in Idaho, I grew up deep in the heart of potato country and loved it. Every October our schools would close for two weeks so all the kids could go work in the “spud harvest” and be paid less than minimum wage (life lessons pay dividends, I like to say). Anyway, I ate a lot of potatoes, cooked in every way you can imagine. But it wasn’t until cooking classes that I learned how to bake potatoes perfectly.
Salad Plate | Gingham Napkin ( similar ) | Flatware
If you don’t think baked potatoes are worth an entire post, I would disagree. Especially for everyone who is used to wrapping their potatoes in aluminum foil before going into the oven. That, my friend, is steamed potatoes – not baked. And while there’s nothing wrong with cooking potatoes that way, it’s easy no baked potato.
Of course I had an advantage in this realm. Not just because I grew up in Idaho, but because I don’t remember a single time my mom wrapped potatoes in foil. Her process, however, skipped a few steps that I think made a big difference. I can safely say that I bake the best potatoes I’ve personally ever had, and if you follow my steps I think you’ll feel pretty good about how they turn out.
Shop in the kitchen
So while this may not seem like a big deal, it’s a small change that makes a big difference. When was the last time someone complimented your baked potato? Not chili on it, or sour cream and bacon – just the potatoes. For me, it is every time I make it. Try this one. I’d love to know how it turned out and what you think. Does my Idaho show too much on this one?
Glass Jar | Small bowl (similar) | Large Bowl
Pefect Pefect potatoes
A simple process for perfectly baked potatoes, every time. Crispy skin with a soft, airy interior. And the skin is not neglected in cooking, so it does not lag behind in the dish either.
Portions: 4
- 4 Red potatoes medium size
- avocado oil I use a spray
- salt and pepper or your favorite spice
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Preheat the oven to 400 degrees.
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Wash the potatoes and dry them with a paper towel. Prick the outside with a fork a few times around, then drizzle with avocado oil and sprinkle with salt and pepper (or whatever seasoning you choose). Rub the potatoes to coat them evenly and place in a baking dish.
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Bake in the oven for 1 hour for medium-sized potatoes. This is done when the cleaning knife slides gently into the center without resistance.
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For smaller potatoes, bake at 425 for 30-40 minutes until done. For larger potatoes, follow the instructions above – it may take longer than 60 minutes.