Difference between revisions of "Baked potatoes"
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− | |title=Baked potatoes, British recipe | + | |title=Baked potatoes, British recipe |
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− | |keywords= | + | |keywords=#bakedpotatoes #butter #oliveoil #potatoes #chives #cream #miseenplace #papertowel #meattenderiser #potato |
− | |description=Follow the strange method below and I will guarantee perfect jacket potatoes, every time. Crunchy, crisp skins with perfectly cooked centres | + | |hashtagrev=032020 |
− | + | |description=Follow the strange method below and I will guarantee perfect jacket potatoes, every time. Crunchy, crisp skins with perfectly cooked centres | |
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{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
+ | |TotalCalories = 1191 | ||
+ | |PortionCalories = 4 | ||
+ | |DatePublished=31st May 2013 | ||
+ | |Author=Chef | ||
|ImageComment = A really crispy baked potato<br />see how thick the skin is. | |ImageComment = A really crispy baked potato<br />see how thick the skin is. | ||
|Servings = 275-350 g (10-12 oz ) [[potatoes]] per person | |Servings = 275-350 g (10-12 oz ) [[potatoes]] per person | ||
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|Image = [[Image:Jacket potato crisp skins.jpg|300px|alt=Electus]] | |Image = [[Image:Jacket potato crisp skins.jpg|300px|alt=Electus]] | ||
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+ | [[Image:ITenderizer 56. Professional grade 56 blade meat tenderiser Tool.jpg|thumb|300px|right|A [[meat tenderiser]] is the modern way to make all of the holes. Much more efficient than two forks!]] | ||
[[Image:Skins dehydrated after 3 hours.jpg|thumb|300px|right|After 3 to 4 hours, all of the salt is quickly rinsed off with cold water. Now the skins are slightly dehydrated - note the water drained from them during this time]] | [[Image:Skins dehydrated after 3 hours.jpg|thumb|300px|right|After 3 to 4 hours, all of the salt is quickly rinsed off with cold water. Now the skins are slightly dehydrated - note the water drained from them during this time]] | ||
[[Image:Coated with salt after first rubbing with a little olive oil.jpg|thumb|300px|right|Coated with salt after first rubbing with a little olive oil]] | [[Image:Coated with salt after first rubbing with a little olive oil.jpg|thumb|300px|right|Coated with salt after first rubbing with a little olive oil]] | ||
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* Pat them dry on a [[paper towel]]. | * Pat them dry on a [[paper towel]]. | ||
* Bake for 1 to 1.5 hours | * Bake for 1 to 1.5 hours | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 4 large [[potatoes]], 275-350 g (10-12 oz ) each (see list of suitable varieties below) | | 4 large [[potatoes]], 275-350 g (10-12 oz ) each (see list of suitable varieties below) | ||
− | | [[Olive oil]] | + | | 4 tablespoons [[Olive oil]] |
− | | [[Butter]] | + | | 4 teaspoons [[Butter]] |
| Sea [[salt]] | | Sea [[salt]] | ||
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| Prick all over with a fork so there are holes everywhere, this makes it easy for the water to drain and the skin to become crunchy. | | Prick all over with a fork so there are holes everywhere, this makes it easy for the water to drain and the skin to become crunchy. | ||
| Rub with a little [[olive oil]] and lots of sea [[salt]] to draw out the water and leave for 2 hours or more. | | Rub with a little [[olive oil]] and lots of sea [[salt]] to draw out the water and leave for 2 hours or more. | ||
− | | | + | | Preheat the [[oven]] to 220° C (425° F) (Gas 7) |
| Rinse off most of the excess sea salt and pat dry before cooking. It's job of drawing out moisture from the skin has been done. | | Rinse off most of the excess sea salt and pat dry before cooking. It's job of drawing out moisture from the skin has been done. | ||
| Place on a rack in the centre of the oven until the skins are crisp (1 to 1.5 hours) | | Place on a rack in the centre of the oven until the skins are crisp (1 to 1.5 hours) | ||
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* [[Media:Marfona potatoes.jpg|Marfona]] | * [[Media:Marfona potatoes.jpg|Marfona]] | ||
* Maris Piper | * Maris Piper | ||
− | * | + | * Mozart |
* [[Media:Vivaldi.jpg|Vivaldi]] | * [[Media:Vivaldi.jpg|Vivaldi]] | ||
+ | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
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[[Category:Student recipes]] | [[Category:Student recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
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+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#bakedpotatoes #butter #oliveoil #potatoes #chives #cream #miseenplace #papertowel #meattenderiser #potato </code><!-- /footer_hashtags --> |
Revision as of 14:46, 24 June 2016
Follow the strange method below and I will guarantee perfect jacket potatoes, every time. Crunchy, crisp skins with perfectly cooked centres.
- Use the right potatoes - see list at the bottom of the page
- Prick them all over with a fork
- Salt them for 2 hours or more
- Wipe off any excess salt.
- Pat them dry on a paper towel.
- Bake for 1 to 1.5 hours
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 large potatoes, 275-350 g (10-12 oz ) each (see list of suitable varieties below)
- 4 tablespoons Olive oil
- 4 teaspoons Butter
- Sea salt
Mise en place
- Preheat the oven to 220° C (425° F) (Gas 7)
Method
- Wash and thoroughly dry the potatoes
- Prick all over with a fork so there are holes everywhere, this makes it easy for the water to drain and the skin to become crunchy.
- Rub with a little olive oil and lots of sea salt to draw out the water and leave for 2 hours or more.
- Preheat the oven to 220° C (425° F) (Gas 7)
- Rinse off most of the excess sea salt and pat dry before cooking. It's job of drawing out moisture from the skin has been done.
- Place on a rack in the centre of the oven until the skins are crisp (1 to 1.5 hours)
- Make a cross in the top of the potato, wrap with a cloth and squash it to break up the flesh inside
Serving suggestions
Serve immediately with sea salt and a knob of butter
Variations
Serve with sour cream and chopped chives
The best potato varieties for baking are:
- Cara
- Estima
- Forty Fold
- King Edwards
- Marfona
- Maris Piper
- Mozart
- Vivaldi
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#bakedpotatoes #butter #oliveoil #potatoes #chives #cream #miseenplace #papertowel #meattenderiser #potato
https://www.cookipedia.co.uk/recipes_wiki/Baked_potatoes