Thread: Baked Potatoes

I want to make some baked potatoes.

Whats the best way to do them and I prefer the crispy shell to the soft skin. Do i just wrap them in foil and bang them in the oven, or do i need a specific spud?

no need for foil. they way I like to do them is to microwave them for 5 min then coat the skin with olive oil and place them in a hot over for 20 min.

^ Wot he said but remember to score them before micro or they can explode. I wrap in kitchen towel then 5-7 minutes micro depending on size. Olive oil and a sprinkle of salt and a very hot oven till brown and crispy.

One time i microwaved them then fried the off in a pan of oil, chip pan. Worked quite well.

that will work.

if you don't have a micro, remove the foil for the last 20 minutes of the bake for crispiness.

Originally Posted by gjbkk

no need for foil. they way I like to do them is to microwave them for 5 min then coat the skin with olive oil and place them in a hot over for 20 min.

Same but I do 4 in the microwave and 35 or 40 in a 180 degree oven. Creamy on the inside, and the skin is nice and crunchy browns up and looks great as well. I do wrap the potatoes in cling film and then pierce that before I bake them.

that's sorted.

now jesus jones, do you need any advice for boiling an egg?

or water ?????

Hey one last thing. Put a couple of cloves of garlic in foil and do them for the 40 minutes in the oven as well. The squeeze out the garlic into the spud. Really spices them up nicely. Works just like a garlic butter. You can decrease the amount of butter or sour cream you use.

Cut them into chunks and deep fry them works well. Can do the same carrots and sweet potato. Pumpkin tends to fall apart as it cooks a lot quicker.

^
that would be chips.

^^ Yes deep fried ain't baked. Baked = healthy Deep fried = death

quarter your potatos
boil until soft
strain
back in saucepan and shake them with the lid on
toss some oil in to coat them
lay them out skin side down on a plat oven tray
bake at 180" in the oven until they become as crispy as you like them
salt to taste

^ That'd be roasties. Roasties ain't baked. Boiled ain't baked.

Originally Posted by ChiangMai noon

^
that would be chips.

Nope. Cut into chunks about ping pong ball size.
Nice and crispy on the outside. Serve with gravy and roast meat.

I think the traditional method is to shallow fry them in the oven. But takes longer and requires turning a couple of times.

Originally Posted by jandajoy

^ That'd be roasties. Roasties ain't baked. Boiled ain't baked.

Point taken.

just to wet your whistle.

baked.




roasted

honestly can't believe that someone really needs advice for cooking a potato.

Once they're baked wrap each one in a tea-towel and whack it with your fist. This makes them look ugly but releases all the steam in one go, meaning that the inside isn't soggy but lovely and fluffy.

This may be the Paddy coming out here but spuds are a fascinating food, interesting history and a zillion varieties.

jesus hasn't come back since the OP.

maybe he's asking his neighbour how to use his door key.

Tell ya one thing the potatoes here are much better from baking or using in a pot roast. They have a very high moisture content. Making fries or chips can be hit and miss I have found. One time crispy and light. The next heavy and oily. Drives me nuts.

always eat them raw..........

now whats the best way to peel them ?

Originally Posted by CharleyFarley

now whats the best way to peel them ?

Speak to Loy Toy. He's probably got a knick knack for that.

Originally Posted by ChiangMai noon

jesus hasn't come back since the OP. maybe he's asking his neighbour how to use his door key.

or been embarrassed from the roasting you guys gave him!

Yeah, was thinking the same but wasn't sure which '....oy' has all the gizmos

Shall I check my delia books, Blumenthal videos and Ramsay DVD's for the definitive.......No. OK