This is my Ah Ha moment about the baked potato. Why did my baked potatoes never taste as good as the restaurant ones? I've wondered that for years. Was it the foil? Was it the oven? Was it the potato?
Last night after having a wonderful dinner with the GNO group, I carried home delicious left overs for lunch today.
As I was enjoying said leftovers, I was still asking myself, why was this potato so good?
I took action.
Went online and googled restaurant style potatoes and found the answer!
Ah Ha! It's the oil and the salt. So tonight, a little experiment.
I oiled my potatoes with olive oil, salted them with sea salt and baked them the proper way, in the oven for more than an hour.
Voila! Restaurant potatoes; crispy, chewy skins with a rich deep flavor!
1 comment:
I'm a day late reading this! Darn! Well, next time -- it's starting to be baked potato season.
Post a Comment