How to Bake Potatoes (the Right Way)

We’re awash in potatoes.  Convoys are rolling down the Interstate.  Many are going to processing and shipping across the globe.  The name is on our license plates.  People are booking rooms in a giant one.  Another giant spud travels the country.  Just in case people in the remaining lower 48 forget what makes Idaho famous.

A few weeks ago I asked a question online.  Boiled, baked, fried or mashed (and there are clearly more options).  All of the above finished as the most prominent response. 

I’ve been reading about ways to better cook potatoes.  One writer suggests soaking them in salt and allowing them to boil in a heavy, heavy brine.  Then oil them and bake them for a golden color and a crisp taste.

This morning I came across a story about perfecting baked potatoes.  Guess, what?  I’ve followed one of the steps for many years.  You don’t poke the potatoes with a fork, you cut them with a knife in the form of a cross.  Otherwise, I’m missing all the other steps.

It involves the time invested in baking, the proper heat setting and then a second and shorter baking.  You can get all the details by clicking here.

The approach is popular in England.

While I don’t consider myself a “foodie”, I do pay attention to kitchen news.  I’ve got two microwave ovens at home and rarely do I “nuke” my food.  I still prefer baking in the oven, using the stove top or blending flavors in a crock-pot.

Oh, and nothing beats baking tubers, corn and vegetables in foil.  Especially over an open fire.  A simple Weber with charcoal and 38 minutes over coals and you’ve got a meal!