With a few simple ingredients and some easy tips classic steakhouse oven baked potatoes are a cinch to make. With crispy salty skins and fluffy insides these perfect potatoes are sure to become your new go to recipe for baked taters. They are the perfect side dish for steak, chicken, or pork.
Ingredients :
- 6 medium russet potatoes
- olive or vegetable oil
- coarse sea salt
Instructions :
- Preheat oven to 400 degrees.
- Wash and dry the potatoes thoroughly. Prick them several times with the tines of a fork. Rub with oil and generously sprinkle with sea salt.
- Place them on a baking sheet covered with parchment paper or aluminum foil. Bake until fork tender or until the internal temperature reaches 210 degrees; approximately 45-60 minutes.
- For best results serve promptly. See directions above for popping potatoes.
Notes :
- Hands down russet potatoes are the best for baking. Their thick skin and high starch content make them the perfect choice.
- Use coarse salt. I have an inexpensive salt grinder that I bought at Costco and it really comes in handy with these baked potatoes.
- I have used olive oil and vegetable oil. Both of them help produce a nice crispy skin.
- Baked potatoes are best served promptly so try to coordinate the rest of the meal accordingly.
- They are done when they reach an internal temperature of 210 degrees.
- Don’t slice open your potato. Instead read below on how to pop open a potato with a fork for a fluffier steakhouse style spud.
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