Nov 12 2009
Pasta, Rice and Potatoes – part 3
9.Make the fluffiest baked potatoes. Start by choosing a potato with a high starch content. Russets and Idahos are both good choices. Before placing your potatoes in the oven, pierce them several times with a knife in order to let the steam escape during baking. Never wrap your potatoes, as it will cause them to steam rather than to bake. When serving your baked potatoes, cut a slit in the top and squeeze the sides of the potato before adding toppings.
10.Soften up the skin on baked potatoes. Do you like to eat the skin along with your baked potatoes? Make it soft and delicious by rubbing the outside of your potatoes with some vegetable oil before placing them into a hot oven. Add a little butter and sour cream – even some shredded cheese if you like – and you have a perfect side dish!
11.Make perfect mashed potatoes. Whether you like them on their own, smothered in butter or drowned in gravy, mashed potatoes are an excellent accompaniment to many different meals. To make them like the pros do start by putting several whole garlic cloves in the water with the boiling potatoes. The garlic will cook and once the potatoes are mashed it will give them a wonderful flavor. While mashing, add buttermilk, cream cheese, sour cream, butter, or a combination of these. Experiment to find the taste that you like best!
12.Bake potatoes in a flash. Need them fast? You can microwave potatoes but they’re always nicer in the oven. To bake them quickly, slice your potatoes in half lengthwise and bake them with the flat part facing down. Be sure to grease the baking sheet, and them simply place into a 375-degree oven for about half an hour.
