The 10 Commandments........
We all need to follow the 10 commandments! But thats impossible! So here are 10 I can follow..
10 Commandments of Baked Potatoes
1. Choose potatoes with uniform size that have no wrinkles or sprouts.
2. Prick potatoes with a fork to shorten the baking time.
3. Wash potatoes thoroughly with a vegetable brush and dry them well.
4. Don’t wrap potatoes in aluminum foil for baking. Foil holds in moisture and steams the
potatoes, resulting in a “boiled” taste and texture.
5. Pour enough rock salt into a baking pan to cover the bottom.
6. Arrange the potatoes on top of the salt layer with a bit of space between them.
7. Bake at 400 for about one hour.
8. A baked potato is ready when a fork easily pierces its skin. If the potato is hard, bake it a
little longer.
9. Allow potatoes to rest for 5 minutes, then lift each potato out with tongs. Brush away any salt
that may have stuck to the potato skin.
10. Serve with butter, sour cream, and freshly
snipped chives. Eat the skins, too!
10 Commandments of Baked Potatoes
1. Choose potatoes with uniform size that have no wrinkles or sprouts.
2. Prick potatoes with a fork to shorten the baking time.
3. Wash potatoes thoroughly with a vegetable brush and dry them well.
4. Don’t wrap potatoes in aluminum foil for baking. Foil holds in moisture and steams the
potatoes, resulting in a “boiled” taste and texture.
5. Pour enough rock salt into a baking pan to cover the bottom.
6. Arrange the potatoes on top of the salt layer with a bit of space between them.
7. Bake at 400 for about one hour.
8. A baked potato is ready when a fork easily pierces its skin. If the potato is hard, bake it a
little longer.
9. Allow potatoes to rest for 5 minutes, then lift each potato out with tongs. Brush away any salt
that may have stuck to the potato skin.
10. Serve with butter, sour cream, and freshly
snipped chives. Eat the skins, too!
posted by Clive at
6:49 PM
3 Comments:
The first time I saw you do a cooking lesson you put a piece of salmon on rock salt. "oooooooooohnooooooooooo," I said to myself. But it worked.
Now I just take it by faith that all of your recipes work. You're the chef. Thanks for another great recipe. Zig
Your stuff looks really good. Keep it going!
Ahh no tinfoil.
That's where I screw up.
Thanks for the tips!
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