SAVORY BAKED POTATOES
This is sort of a gourmet version of the baked potato but it's quite an easy process. You end up with a potato skin so delectable that you feel compelled to eat it (which is where lots of the vitamins are.) I like to use baking-sized Russets for this recipe but you can use whatever you have. If you're baking smaller potatoes, just cut back on the time a bit. It's important that all the potatoes be about the same size to insure uniform doneness. Also, I use extra virgin olive oil because it comes from the first pressing and it's pure, not extracted by the use of chemicals as in the case of cheaper olive oils.
Provided by Bone Man
Categories Potato
Time 1h10m
Yield 4 baked potatoes, 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 400-degrees F.
- Scrub and dry the potatoes.
- Use a fork to poke each potato a half dozen places about 1/2" deep -- this will prevent them from blowing up in the oven which can happen sometimes!
- Rub each potato all over with olive oil and lay them out on a baking pan. Then sprinkle the kosher salt over them and rub it all over each potato. Not all of it will cling to the potato but that's okay.
- Bake the potatoes on the baking pan on the lower-middle oven rack for one hour and then check one for tenderness by inserting a sharp knife into the center. It should insert very easily and smooth. If you hit a solid center, give them 10 more minutes and check them again.
- After the potatoes come out of the oven, you can brush off as much of the salt as you wish (I leave it on and that way I don't have to salt my potato.).
- Top the potatoes with any or all of the following condiments unless you prefer it vegetarian-style: crisp and crumbled bacon, butter, sour cream and chives, sharp cheddar cheese. (Vegetarians may want to sprinkle on a little Mrs. Dash garlic blend seasoning.).
Nutrition Facts : Calories 323.9, Fat 4.8, SaturatedFat 0.7, Sodium 1766.3, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
SAVORY ROASTED NEW POTATOES
Recipe is from the Colorado Collage, Junior League of Denver, Colorado. Love the combination of the paprika, garlic and rosemary rub and then the worcestershire sauce sprinkled on top.
Provided by DailyInspiration
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large heavy-duty zip-top plastic bag. Combine rosemary and next 4 ingredients; add to bag. Seal bag securely, and shake until potatoes are coated evenly. Spread potatoes in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
- Combine oil and Worcestershire sauce; drizzle over potatoes. Bake, uncovered, at 375 degrees for 45-50 minutes or until potatoes are tender, stirring occasionally.
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- Place an oven rack on the center shelf and preheat the oven to 400 degrees F. Line a sheet pan with foil or parchment paper.
- Cut the potatoes in half or into quarters (depending on how large they are; cut them to size you want to eat), and place in a large bowl with the olive oil, garlic, salt, and pepper. Toss the ingredients together until the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared sheet pan, then roast for 45-60 minutes, or until browned and crisp. Stir and flip the potatoes over with a spatula a couple times while they cook to ensure they brown evenly on both sides.
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- Pierce the potatoes in a few places a fork. This allows steam to escape from the baking potato. If you are using potatoes nails, skewer them here.
- Roll potatoes in oil and then salt. They don't need to be fully coated, but do the best you can. This step is also optional if you are looking for a healthier or less salty version.
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