[nickname]

Crispy Baked Potatoes​

Hi all,
I found this on the net and would like to share it with you. I haven't tried this yet, but I am gathering cooking ideas for when I will need them (about 14 months time).
Any feedback would be appreciated and I hope this gives you your desired result.

Perfect Baked Potatoes
INGREDIENTS
* Potatoes (either white, Maris Piper, Russet, Yukon Gold or Sebago) * Olive oil * Baking soda * Rosemary * Salt and pepper to season

METHOD
1. Wash and cut potatoes into similar size chunks (around one inch).
2. Pre-heat oven to 230 degrees Celsius or 450 degrees Farenheit and parboil potatoes with sea salt and baking soda added to the water.
3. When potatoes are fork tender, drain through a colander and give it a shake to roughen the edges.
4. Add some olive oil to an oven dish. Add the potatoes and season with salt and pepper. Give it a shake, so the potatoes are coated with the oil and seasoning, then put into the oven.
5. Grate garlic cloves in a small ramekin. Add olive oil and mix together with a rosemary sprig. Leave the rosemary tip in the ramekin to infuse the oil.
6. After 30-40 minutes, remove potatoes from the oven and shake around. Using the rosemary sprig, brush on the garlic oil over the potatoes.
7. Tear over the rosemary leaves and place them back in the oven for 20 -30 minutes (depending on oven strength) until they are nice and crispy.

Ayeh said you'll need around an hour and 10 minutes to make the potatoes, although a lot of this is just baking time in the oven. She said when it comes to tips for making them extra specially crispy, she likes to leave the skin on and rough them up in a colander halfway through baking.
'When draining the potatoes through the colander, shaking them will allow the edges to roughen up,' Ayeh explained. 'They may look a little messy at first, but the more rough and uneven the sides are, the more crispy they will be.'

 

[Sethia Soliman]

I love baked potatoes!! Will definitely be trying these for dinner this week. This is so helpful. Thank you!

 

[Jonathan Leane]

@nickname thanks for posting this... I loooove a good baked potato too - I think we should put this recipe in one of the newsletters this week. Does the original recipe have any photos we can add? If not, I'll do some research.

 

[nickname]

@nickname thanks for posting this... I loooove a good baked potato too - I think we should put this recipe in one of the newsletters this week. Does the original recipe have any photos we can add? If not, I'll do some research.

Sorry Jonathan, no photos available, but I will try and dig a little deeper into this myself.

 

[nickname]

I love baked potatoes!! Will definitely be trying these for dinner this week. This is so helpful. Thank you!

Anything I can do to help anyone on this wonderful site.

 

[Lindyloo]

I have a really simple way of making crispy baked potatoes. Peel the potatoes and cut according to your preferred size. Score the potato on all sides with a fork. Then cook the potatoes in the microwave (not fully, make sure they are still firm). Place in a baking dish with olive oil, garlic powder (if desired) and sprinkle with Italian herbs (if desired) or any other herb you like to use. This always works for me...nice crispy potatoes

 

[Lindyloo]

Hi all,
I found this on the net and would like to share it with you. I haven't tried this yet, but I am gathering cooking ideas for when I will need them (about 14 months time).
Any feedback would be appreciated and I hope this gives you your desired result.

Perfect Baked Potatoes
INGREDIENTS
* Potatoes (either white, Maris Piper, Russet, Yukon Gold or Sebago) * Olive oil * Baking soda * Rosemary * Salt and pepper to season

METHOD
1. Wash and cut potatoes into similar size chunks (around one inch).
2. Pre-heat oven to 230 degrees Celsius or 450 degrees Farenheit and parboil potatoes with sea salt and baking soda added to the water.
3. When potatoes are fork tender, drain through a colander and give it a shake to roughen the edges.
4. Add some olive oil to an oven dish. Add the potatoes and season with salt and pepper. Give it a shake, so the potatoes are coated with the oil and seasoning, then put into the oven.
5. Grate garlic cloves in a small ramekin. Add olive oil and mix together with a rosemary sprig. Leave the rosemary tip in the ramekin to infuse the oil.
6. After 30-40 minutes, remove potatoes from the oven and shake around. Using the rosemary sprig, brush on the garlic oil over the potatoes.
7. Tear over the rosemary leaves and place them back in the oven for 20 -30 minutes (depending on oven strength) until they are nice and crispy.

Ayeh said you'll need around an hour and 10 minutes to make the potatoes, although a lot of this is just baking time in the oven. She said when it comes to tips for making them extra specially crispy, she likes to leave the skin on and rough them up in a colander halfway through baking.
'When draining the potatoes through the colander, shaking them will allow the edges to roughen up,' Ayeh explained. 'They may look a little messy at first, but the more rough and uneven the sides are, the more crispy they will be.'

This is my recipe for crispy baked potatoes.
I have a really simple way of making crispy baked potatoes. Peel the potatoes and cut according to your preferred size. Score the potato on all sides with a fork. Then cook the potatoes in the microwave (not fully, make sure they are still firm). Place in a baking dish with olive oil, garlic powder (if desired) and sprinkle with Italian herbs (if desired) or any other herb you like to use. This always works for me...nice crispy potatoes

 

[Dot]

Hi all,
I found this on the net and would like to share it with you. I haven't tried this yet, but I am gathering cooking ideas for when I will need them (about 14 months time).
Any feedback would be appreciated and I hope this gives you your desired result.

Perfect Baked Potatoes
INGREDIENTS
* Potatoes (either white, Maris Piper, Russet, Yukon Gold or Sebago) * Olive oil * Baking soda * Rosemary * Salt and pepper to season

METHOD
1. Wash and cut potatoes into similar size chunks (around one inch).
2. Pre-heat oven to 230 degrees Celsius or 450 degrees Farenheit and parboil potatoes with sea salt and baking soda added to the water.
3. When potatoes are fork tender, drain through a colander and give it a shake to roughen the edges.
4. Add some olive oil to an oven dish. Add the potatoes and season with salt and pepper. Give it a shake, so the potatoes are coated with the oil and seasoning, then put into the oven.
5. Grate garlic cloves in a small ramekin. Add olive oil and mix together with a rosemary sprig. Leave the rosemary tip in the ramekin to infuse the oil.
6. After 30-40 minutes, remove potatoes from the oven and shake around. Using the rosemary sprig, brush on the garlic oil over the potatoes.
7. Tear over the rosemary leaves and place them back in the oven for 20 -30 minutes (depending on oven strength) until they are nice and crispy.

Ayeh said you'll need around an hour and 10 minutes to make the potatoes, although a lot of this is just baking time in the oven. She said when it comes to tips for making them extra specially crispy, she likes to leave the skin on and rough them up in a colander halfway through baking.
'When draining the potatoes through the colander, shaking them will allow the edges to roughen up,' Ayeh explained. 'They may look a little messy at first, but the more rough and uneven the sides are, the more crispy they will be.'

Recipe sounds great but I am totally addicted to my air fryer which does potatoes beautifully and so much quicker. Hardly ever use my oven nowadays. Had it cleaned for me recently and as I can't get down to clean it myself, find all the more reason to utilise my air fryer. Very little that I don't cook in it.

 

[Ashmenou]

Great idea. Will have ago at it

 

[Jill57]

I love baked potatoes with bolognaise sauce , sour cream and coleslaw. I have a red cloth bag that I picked up which is for baking the potatoes in the microwave

 

[Pam Maag]

Be cautious using baking soda in your vegies - it can flavour the food and I was told it destroys vitamin content. Might look great but it should have some nutritional value too

 

[DrivingGirl]

Hi all,
I found this on the net and would like to share it with you. I haven't tried this yet, but I am gathering cooking ideas for when I will need them (about 14 months time).
Any feedback would be appreciated and I hope this gives you your desired result.

Perfect Baked Potatoes
INGREDIENTS
* Potatoes (either white, Maris Piper, Russet, Yukon Gold or Sebago) * Olive oil * Baking soda * Rosemary * Salt and pepper to season

METHOD
1. Wash and cut potatoes into similar size chunks (around one inch).
2. Pre-heat oven to 230 degrees Celsius or 450 degrees Farenheit and parboil potatoes with sea salt and baking soda added to the water.
3. When potatoes are fork tender, drain through a colander and give it a shake to roughen the edges.
4. Add some olive oil to an oven dish. Add the potatoes and season with salt and pepper. Give it a shake, so the potatoes are coated with the oil and seasoning, then put into the oven.
5. Grate garlic cloves in a small ramekin. Add olive oil and mix together with a rosemary sprig. Leave the rosemary tip in the ramekin to infuse the oil.
6. After 30-40 minutes, remove potatoes from the oven and shake around. Using the rosemary sprig, brush on the garlic oil over the potatoes.
7. Tear over the rosemary leaves and place them back in the oven for 20 -30 minutes (depending on oven strength) until they are nice and crispy.

Ayeh said you'll need around an hour and 10 minutes to make the potatoes, although a lot of this is just baking time in the oven. She said when it comes to tips for making them extra specially crispy, she likes to leave the skin on and rough them up in a colander halfway through baking.
'When draining the potatoes through the colander, shaking them will allow the edges to roughen up,' Ayeh explained. 'They may look a little messy at first, but the more rough and uneven the sides are, the more crispy they will be.'

Sounds amazing but an awful lot of time and effort and electricity to make a nice potato!
Might work in an air fryer which would get up to temperature more quickly and be cheaper to run. I guess if you’re cooking a special meal for a large group and doing other roasted items - would be good to try - thanks for sharing!

 

[GLS]

I have a really simple way of making crispy baked potatoes. Peel the potatoes and cut according to your preferred size. Score the potato on all sides with a fork. Then cook the potatoes in the microwave (not fully, make sure they are still firm). Place in a baking dish with olive oil, garlic powder (if desired) and sprinkle with Italian herbs (if desired) or any other herb you like to use. This always works for me...nice crispy potatoes

LOL was going to post exactly the same ........ my roast potatoes are always crispy and tasty

 

[DrivingGirl]

Be cautious using baking soda in your vegies - it can flavour the food and I was told it destroys vitamin content. Might look great but it should have some nutritional value too

Yes I have heard that too - what goes the bicarbonate fo yo the potatoes?

 

[Dot]

LOL was going to post exactly the same ........ my roast potatoes are always crispy and tasty

Would also work in an air fryer

 

[nickname]

Thank you all for your feedback, it is much appreciated. When the time comes for me to start cooking I will try the way Lindyloo suggested. I didn't know that baking soda could take out the vitamins. Something to be remembered.

 

[Lindyloo]

Thank you all for your feedback, it is much appreciated. When the time comes for me to start cooking I will try the way Lindyloo suggested. I didn't know that baking soda could take out the vitamins. Something to be remembered.

I hope they turn out ok. Let me know how they were!

 

[Lindyloo]

Would also work in an air fryer

I'll give it a go!...a lot easier in the air fryer!

 

[nickname]

I hope they turn out ok. Let me know how they were!

Will do Lindyloo, but it will be about 14 months before I start cooking.

 

[Lindyloo]

Will do Lindyloo, but it will be about 14 months before I start cooking.

WOW....I hope I'm not prying but can I ask why 14 months b4 you start cooking? Would you believe I just found a recipe book on cooking potatoes...Margaret Fulton's tips on 4 different methods, roast potatoes, potato fries (chips), mashed potatoes and jacket potatoes. I'll type up the recipes later!