Difference between revisions of "Baked potatoes"

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|title=Baked potatoes, British recipe
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|keywords=Baked potatoes recipe British recipes from The cook's Wiki
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|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.
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|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/1/14/Jacket_potato_crisp_skins.jpg
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|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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|TotalCalories = 1191
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|PortionCalories = 4
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|DatePublished=31st May 2013
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|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]]
 
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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
===Ingredients===
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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]]
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| 4 tablespoons [[Olive oil]]
| [[Butter]]
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| 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.
| Pre-heat the [[oven]] to 220° C  (425° F) (Gas 7)
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| 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
* [[Media:Mozart.jpg|Mozart]]
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* Mozart
 
* [[Media:Vivaldi.jpg|Vivaldi]]
 
* [[Media:Vivaldi.jpg|Vivaldi]]
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[[Category:Student recipes]]
 
[[Category:Student recipes]]
 
[[Category:Baked or roasted]]
 
[[Category:Baked or roasted]]
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Revision as of 14:46, 24 June 2016


Baked potatoes
Difference between revisions of
A really crispy baked potato
see how thick the skin is.
Servings:275-350 g (10-12 oz ) potatoes per person
Calories per serving:4
Ready in:4 hours 30 minutes
Prep. time:3 hours
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st May 2013
A meat tenderiser is the modern way to make all of the holes. Much more efficient than two forks!
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
Coated with salt after first rubbing with a little olive oil
Stabbing the baked potatoes with two forks

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

  1. Wash and thoroughly dry the potatoes
  2. 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.
  3. Rub with a little olive oil and lots of sea salt to draw out the water and leave for 2 hours or more.
  4. Preheat the oven to 220° C (425° F) (Gas 7)
  5. 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.
  6. Place on a rack in the centre of the oven until the skins are crisp (1 to 1.5 hours)
  7. 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:

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#bakedpotatoes #butter #oliveoil #potatoes #chives #cream #miseenplace #papertowel #meattenderiser #potato
https://www.cookipedia.co.uk/recipes_wiki/Baked_potatoes