The perfect baked potato
There are few things so satisfying as a really good baked potato. Especially this time of year I’m pretty sure it must be one of the most popular side dishes. Wanna know how to make that perfect baked potato? Check out the details below.
Perfect baked potato
Remember I told you about that shoot I did with Eva in which we also created that delicious steak tartare? Apart from the main dishes we also wanted to shoot some side dishes. Those are often overlooked and while there is nothing wrong with going for the obvious Brussel’s sprouts or potato mash, baked potato goes with just about any mains you have in mind. So time to make that easy dish.First of all you have to find the perfect potato. Now I live in the Netherlands so pretty sure we have different variaties but looking around I see that Russet potatoes are often recommended when baking potatoes. So go with that if you’re not sure which ones to use.
Precook
If you want to choose to not cook your potatoes before the baking starts but having said that I think it is worth the extra time needed to do cook them for about 8-10 minutes before you place them in the oven.Depending on the size of your potatoes I cut them in halves or in quarters. You can also boil them and gently break them apart before you place them in the oven. You will have more crispy edges that way.After having boiled them, let it drain and steam dry a bit. Divide over a baking tray and sprinkle generously with olive oil and sea salt. I like to bake mine with rosemary, thyme or oregano (or all three at the same time) It’s also a good idea to add a whole garlic (top removed) to roast at the same time. The potatoes will get some of the flavor and you can use the garlic as a spread for them later on.
If you’re looking to serve this as part of a dinner, it would go really well with these green beans with bacon and this delicious roast lamb shoulder or this coq au vin.
The perfect baked potato
Equipment
- baking tray
Ingredients
- 1 kg potatoes skin on
- 1 head garlic
- 2 tbsp olive oil
- pepepr and salt
- few sprigs of rosemary oregano and/or thyme
- Take a large pot, add water and salt to it and bring to the boil. In the mean time you cut the potatoes a bit smaller. It helps if they’re more or less evenly sized. Cut them in quarters or in half.
- Preheat the oven to 200˚C (400˚F)
- Cook the potatoes for roughly 8-10 minutes, drain and leave to steam dry slightly.
- Spread them out over a baking tray and sprinkle with olive oil and pepper and salt. Use your hands to make sure it is all evenly distributed.
- Divide the rosemary twigs and oregano over the potatoes. Slice the top of the ball of garlic and place on the baking tray as well.
- Bake the potatoes in the oven for about 35-45 minutes. Turn them once or twice during the baking process.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
