Sunday, July 1, 2012

Naked Potato!

This recipe looked interesting but wasn't really any better or worse than a regular baked potato although I did enjoy the crisp-chewy crust it created. Evidently par-boiling the potatoes, as opposed to just throwing them into the oven, helps make them nice and fluffy on the inside. If I were to do it again I would cut the potato into smaller pieces so I had more of the flavorful crust part.
Naked Baked Potatoes
(Pintrest find!)
Russet Potatoes
Olive Oil
1. Peel potatoes and boil in salted water for 5 minutes. While boiling potatoes preheat the oven to 375 and heat the baking pan (supposedly this helps reduce sticking).
2. Drain water and let potatoes cool for 5 minutes.
3. Coat with olive oil, salt and pepper. Bake for 60 minutes, turning them a couple of times during baking.

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