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Baked Potato This is the fastest way to make baked potatoes


Another dish from Curtis Stone's "Relaxed Cooking With You." Sour cream and chives top a baked potato.   If you're looking for a comfort meal, baked potatoes could be it. Miniature versions are very delicious as a snack. To make the potatoes more fluffy and drier, cook them on a bed of salt. This will allow them to absorb more of your favorite toppings, such as sour cream, butter, bacon, grated cheese, or anything else you can think of.  Curtis Stone Cookbook provided the following excerpt.
The aromatic flavors of garlic, sea salt, and fresh herbs were absorbed by the potatoes while baking, resulting in a wonderfully tasty dish that pairs well with any barbecue meat. As Chef Curtis himself suggested, add some sour cream over top. Another delicious option is crispy bacon and grated cheese. Is it obvious to you why Curtis Stone's cookbook is my favorite?  For the simple reason that his recipes are delicious and easy to follow.

For baking, red-skinned potatoes are the best.
After a quick spray of olive oil, place the pieces on a bed of coarse sea salt, chopped garlic, and fresh thymes (or a combination of these herbs) and bake for 30 minutes at 375°F.

The skin should be somewhat burned for my taste :p. It's crispy and delicious.

 remove any excess salt from the skin

Press inward with both thumbs and index fingers to open the top of each potato after cutting an X on the surface.

Top each potato with a teaspoon of sour cream, garnish with chives, and enjoy!

Recipe taken from Curtis Stone's Relaxed Cooking: Baby Baked Potatoes with Sour Cream and Chives.

Things needed:

5 oz of coarse sea salt, which is approximately 1 cup
* I used a combination of herbs, so there are two sprigs of fresh thyme.
12 tiny red-skinned potatoes, peeled and quartered, 3 tablespoons of olive oil
quarter cup of sour cream
2 tablespoons of fresh chives, chopped

Get Ready:

Turn the oven on high heat (375°F). Gather the garlic, thyme, and salt in a little bowl. Arrange the potatoes in a roasting pan on top of the salt mixture, then drizzle with oil. Cook in the oven for approximately 25 minutes, or until potatoes are tender and cooked through. After taking the potatoes out of the oven, set them aside to cool.

Before cutting a tiny X into the top of each potato, brush off any excess salt mixture. Pull the top off each potato by pressing inward with your thumbs and index fingers. Serve the potatoes with a teaspoon of sour cream, chives, and a sprinkling of salt and pepper.

Graze it!


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