https://www.thekitchn.com/martha-stewart-baked-yukon-gold-potato-23103119 Martha Stewart has you covered with her tricks for making delicious baked potatoes. Here’s how Martha Stewart recommends you should bake your potatoes: Thoroughly wash and dry 4 potatoes. By ronaldabilene1. I baked all of the potatoes in the same way, at 325 degrees Fahrenheit for 90 minutes. I add fleur de sel sea salt and a little black truffle oil and they are amazing!! https://www.yummly.com/recipes/martha-stewart-scalloped-potatoes It tasted like a normal baked potato, though, again, the interior had a texture that seemed slightly underdone. I was also curious whether her baking method could improve russet potatoes and whether smashing was essential to the perfect interior texture, or whether slicing would suffice. As with the sliced Yukon gold, this russet had liquid pooling in the foil after I opened it. Enter to Win $10,000 to Makeover Your Home! Prick each in a few spots with a fork. Help them thrive even when the temperature drops. You likely wash your hands several times a day, but are you doing so effectively? Learn how to minimize the spread of germs with an extra few seconds of scrubbing. The texture was truly incredible for a baked potato. With an emphasis on the luxury alpine lifestyle. The potato had a smooth, creamy interior, a lightly flaky exterior, and a flavour burst from the butter, salt, and pepper. There was a thicker, chunkier texture that was more solid and required more chewing. But no matter which way you bake your potatoes, the more toppings the better. Normally, I poke a few holes in my potatoes with a fork and wrap them in foil before baking — typically at a higher temperature for a shorter amount of time — but for this experiment, I skipped this step. All Rights Reserved. As I did with the Yukon gold, I washed my russet potato, wrapped it in foil, and baked it for 90 minutes. Start by carving out a designated work area in your space. Martha Stewart may receive compensation when you click through and purchase from links contained on Heat oven to 375 degrees. And don’t forget to take out any frustrations of the day by smashing your potato onto your kitchen counter a few times. “The hash brown topping is crisped up with help from the broiler,” Stewart adds. Rub a 3 1/2-quart oval baking dish with garlic and butter. Learn how to knit your own mittens, hats, scarves, and more. When the time was up, I held the foil-wrapped potato with an oven mitt and smashed it against my counter with light force a few times until I could feel it slightly break open. Keep everything from your countertops to your dining room chairs germ-free. From which platforms to use and the best books to read, bibliophiles share their advice. Here's what it was like. If you prefer a creamy, smooth potato with thin, easy-to-chew skin, bake Yukon gold potatoes instead of russet ones. If I compared this with a standard potato baked for a shorter amount of time at a higher heat, this one would be quite similar but with a slightly undercooked interior — and no amount of toppings can drown that out. Save Pin Print Share. Facebook Tweet. I added butter, flaky sea salt, pepper, and a bit of sour cream as Stewart recommended, and it was, of course, delicious. One pan, pot, skillet, or Instant Pot is all you need to for these no-fuss family dinners, including salmon, pasta, pot roast, chili, and so much more. Food, travel, fashion and lifestyle blog curating and celebrating life's most tasteful moments. Of course, I will never turn down a potato covered in butter (and salt, pepper, and sour cream), but I could definitely tell a difference in the texture of this potato compared with the smashed one. Using a hand grater, coarsely grate the potatoes and finely dice or grate the onion. Roast until golden brown and crisp, about 35 minutes, turning once. Drizzle generously with olive oil and season with salt. I gave my Yukon gold a scrub with warm water as my oven preheated to 325 degrees Fahrenheit. Give it 12 minutes and get a … https://www.marthastewart.com/900268/sarahs-smashed-potatoes And if you have only russet potatoes on hand, you may want to adjust and bake your russet potatoes at a lower temperature for longer than 90 minutes to achieve a less-crispy skin. The feast may be complete but the refrigerator is still packed with Thanksgiving leftovers like turkey, mashed potatoes, stuffing, cranberry sauce, and so much more.While it's easy to recreate a full plate of holiday favorites the following day, it's even more exciting to create an entirely new dish out of bits and pieces from the mains and sides. If you prefer a creamy, smooth potato with thin, easy-to-chew skin, bake Yukon gold potatoes instead of russet ones. But I wanted to see how slow-baked, smashed Yukon gold potatoes compared with the classic “big Idaho spuds,” as Stewart called them. I tried her hack with a Yukon gold and was blown away by how creamy, buttery, and smooth my potato was. Arrange sliced potatoes in the baking dish; … This smashed Yukon gold potato had a smooth, light texture inside. This wasn’t the case with the smashed potato. Nothing was more glamorous but accessible, an imported cheese that everyone knew and could pronounce. In a recent Instagram post, she recommended swapping the classic russet potato for a Yukon gold, baking it on low heat for 90 minutes, and smashing it before serving it with plenty of butter, salt, pepper, and sour cream. I also tried her hack without smashing the Yukon gold, and it wasn’t as great. Using this baking method, I noticed the exterior of the russet potato, which can sometimes get too crisp and become tough when baked at higher temperatures, was light and flaky. Last but not least, I set out to taste the standard, sliced version of the baked russet potato. They're creamy and comforting, but you're likely well aware of the fact that white potatoes—especially when mixed with cream or milk and lashings of butter—is not the healthiest … Preheat oven to 400 degrees. Follow Business Insider Australia on Facebook, Twitter, LinkedIn, and Instagram. I love to eat the skin of baked potatoes, and I appreciated that this baking method made the skin thin, flaky, and easy to eat. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. As an experiment, I also tried this hack with russet potatoes, and it didn’t work nearly as well. The cold sour cream also balanced out the extra-hot potato. I was interested to see whether this low-and-slow cooking method, plus the smashing, would help the russet mimic the Yukon gold potatoes’ signature buttery-smooth texture. After the potatoes baked, I skipped the smashing (which is admittedly fun but a bit of a burn risk if you are clumsy like me) and sliced it across the top. 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Send Text Message ... 1 medium yellow onion, chopped ... Martha Stewart this link opens in a new tab; I wondered if, when I smashed the first potato, the starchy liquid was reincorporated into the potato, resulting in the improved texture. I simply wrapped it in foil and placed it on the middle rack of the oven for 90 minutes as directed. If you want the yummy taste of a slowly baked potato but aren't patient enough, or don't have the know-how to bake it in an oven, this is for you. Martha Stewart is part of the Meredith Home Group. this link is to an external site that may or may not meet accessibility guidelines. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Email. Place potatoes on a baking sheet and bake until tender when pierced … Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. © Copyright 2021 Meredith Corporation. Then, switch over to a broiler for about five minutes until the potatoes are golden brown. In fact, they seemed a touch underdone. Check the packaging on your potatoes and choose one that’s best suited for baking. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. We'll take you through the step-by-step instructions and teach you how to cast on, knit, purl, and cast off. Humboldt Fog! Stewart’s tricks for making a killer baked potato are the real deal. Preheat oven to 450 degrees. A few curious taste testers, including Meghan Splawn of The Kitchn, have already had success trying her hack. 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But if you’re in a rush, this low-and-slow baked-potato cooking method may not be for you. — in a crushing fall from grace, brie became the opposite of chic. Larger sizes are best for full meals, while smaller potatoes are great for side dishes and potato salads. So I put Stewart’s tips to the test. Looking for an easy work-from-home lunch idea? The exterior wasn’t brown or crisp; it was still light golden and flaky. Even without toppings, this had an almost buttery flavour to it. I still preferred how this skin turned out compared with my usual potatoes, though, as it was easier to chew. Our printable checklists will tell you what you should be doing every day, week, month, season—or every once in a while—to keep your home in ship-shape year round. This trial resulted in a grainier, slightly drier potato compared with all of the previous potatoes. Stewart’s tricks for making a killer baked potato are the real deal. Explore the best 2021 bedroom paint colors, according to paint experts. Baked potatoes typically have a somewhat grainy interior texture, and this one was no exception. https://www.simplemost.com/martha-stewarts-secret-best-baked-potatoes Martha Stewart Living - These vegetable mash recipes are colorful, packed with nutrients, and super delicious. The first thing I noticed upon unwrapping the un-smashed potato was that a pool of liquid remained in the foil. I tasted the sliced potato without toppings, and it was clear this interior texture was just a bit drier and less soft and creamy compared with the smashed Yukon. Texture that seemed slightly underdone side like mashed or baked potatoes typically have a somewhat grainy interior texture, this... De sel sea salt, pepper, and Instagram success trying her hack without smashing Yukon... 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