When it involves potatoes, you might have your favourite minimize for fries and a go-to method of constructing mashed potatoes, but it surely’s laborious to argue that relating to baked potatoes, basic is greatest.
Baked potato purists attain for russet potatoes for baking as a result of they’re starchy, have low moisture, and have thick pores and skin. These traits contribute to a fluffy, creamy inside cloaked in a crispy pores and skin when baked. However, cooking icon Martha Stewart disagrees.
A number of years in the past, Martha took to Instagram to share a magnificence shot of her lunch—a baked potato with an enormous dollop of bitter cream. At first look, I assumed it was a russet potato, however her caption shocked me.
Martha says, “Generally we don’t bake giant Yukon gold potatoes however yesterday I blended in a pair with some huge Idaho spuds and roasted them slowly at 325 for an hour and a half.” She had baked Yukon gold potatoes, which isn’t one thing I assumed a meals skilled would suggest!
According to contributor Sara Bir, “High-moisture potatoes, like redskins or Yukon golds, are greatest for moist warmth: steaming and boiling. They are decrease in starch and stay dense after baking, which isn’t what you need in a baked potato.” So why does Martha suggest Yukon golds for baking? Here’s why.
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How Martha Stewart Bakes Yukon Gold Potatoes
Because Yukon gold potatoes have extra moisture, they’ll face up to warmth with out drying out or crumbling so long as you give them the appropriate therapy.
Martha recommends that you simply bake them at a decrease temperature (325°F) for about one hour half-hour. (Russet potatoes are sometimes baked at 400°F to 450°F for underneath one hour.)
Then, Martha throws one other curveball advice. As quickly as they arrive out of the oven, maintain every potato with a clear kitchen towel (they’re scorching!) and smash it on the kitchen counter to launch the creamy insides and gently break up the pores and skin.
These baked potatoes are really a piece of culinary alchemy: skinny, crackly pores and skin that holds a mound of buttery and intensely creamy potatoes inside. They’re denser than russets, however as a result of they’re baked low and sluggish, they will turn out to be gentle and melt-in-your-mouth creamy.
Once you do that methodology out, I’m sure you will not make baked potatoes every other method. Maybe begin to consider recipes you can also make with that huge bag of russets gathering mud in your pantry.
