To me some of my favorite dishes are with only a few simple ingredients prepared perfectly. Take the potato for example, such a humble ingredient that can be cooked in a variety of ways, one of which is the oven baked potato. Correctly executed a baked potato can become the star of any meal. My ideal potato has a slightly crisped salted jacket and a light and fluffy interior, served piping hot with a pad of butter and some salt and pepper. There really is no magic to baking the perfect potato, however I will share with you a few tips that will insure that your spuds come delicious every time.

Choosing the right potato

The first step in baking the perfect potato is to use the right potato. The russet is most certainly the potato of choice when it comes to bakers. I plan one potato per person and try to select spuds of similar size and shape, this will help to ensure all the potatoes bake evenly.  Here is a link to a post with our handy potato selection guide which explains the different types of potatoes and their best uses.

Washing the spuds

The first step is to clean the outsides of the potatoes, I find a bottle or kitchen brush work very well. A green 3M pad also will work. Under running water thoroughly scrub the potatoes, then place them on a towel or rack to completely dry. Potatoes contain a lot of moisture to begin with. It is important that the skin is dry in order to crisp.

Poking the potatoes

After the potatoes are completely dry use a fork or a paring knife to poke holes in the potatoes. This is an important step, by piercing the potatoes it helps to allow moisture to escape during baking. I find a large meat fork works well. Stick the spud all around including the ends being careful not to stab your hand in the process. Try to stick it as deep as you can, as the steam vents are key to a fluffy interior.

Oil and salt

The next step is to coat the potatoes with olive oil. Hold the potato in one hand and the oil bottle in the other. Drizzle some of the oil on the potato and then spin it around in your hand to completely coat the skin. I find I can keep one hand oil free with this method. After the potatoes are entirely coated, place them on a wire rack over a baking sheet. Generously salt the tops of the potatoes with salt. I like using Maldon Sea Salt Flakes or kosher salt. The salt helps to draw the moisture out of the potatoes.

Baking the potatoes

Place your potatoes on a wire rack over a baking sheet in a oven heated to 375ºF. You can also place the potatoes directly on the racks of your oven, but I find the baking sheet makes them easy to remove and prevents any salt falling into the bottom of the oven. Bake the potatoes for 75 to 90 minutes. The times may seem long but depending on the size of the potato it takes time to draw out the water and create a crisp exterior. Watch for the skins to appear crisp and slightly wrinkled. A paring knife should insert easily into the center of the potato when completely baked.

To wrap or not to wrap

You may have seen potatoes wrapped in foil for baking, and if you prefer a soft skin instead of a crispy jacket feel free to do so. The foil traps the steam as the potato bakes and keeps the skin soft, it also shortens the baking time. If you decide to wrap your potatoes follow all of the other preparation steps in the same manner but reduce your oven time by around 25%.

Serving the potatoes

Allow the potatoes to rest for 5 minutes before cutting into them. Baked potatoes do hold a lot of heat and the steam they release can burn you. Use an oven mitt or hot pad to hold the potato in place. Using a sharp knife make a cut deep down the center, taking care not to cut the potato in half. Then using the oven mitt or hot pad squeeze the potato at the ends to open and expose the flaking center. Top the bakers with a pad of butter allowing the heat of the potato to melt the buttery goodness.

Other tips

Baked potatoes make for great left overs. I usually bake more than I need for my meal, since the oven is on and while I am at it, why not prepare a few for later? Here are a few easy meal suggestions using the left overs.

• Chili stuffed baked potatoes are so easy and super delicious. Heat the potatoes in the microwave, split open, and ladle chili over, top with shredded cheddar, diced while onion, and sour cream.
• Try filling the potato with vegetable or beef stew.
• Clam chowder makes for a tasty topping
• Slice or dice for hash browns
• Twice baked are always a hit. Scoop out the inside and mash with sour cream or plain Greek yogurt. Mix in bacon bits, cheese, or any other of your favorites and place under the broiler to add a bit of crisp.

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Oven Baked Potatoes

Easy steps to baking the perfect potato with a crispy jacket and a fluffy interior

Course Main Course, Side Dish

Cuisine American, Vegetarian

Keyword baked potato, potatoes, side dish

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 4

Calories 270kcal

Author Christoph

Cost $4

Ingredients

• 4 large Russet potatoes washed
• 4 tbsp butter

Instructions

• Thoroughly wash and scrub the potatoes. Place on a towel or rack to completely dry about 20 minutes.
• Using a large fork or paring knife deeply pierce the potato on all sides including the ends.
• Coat the outside of the potato with olive oil. Place on a wire rack over a sheet pan and heavily salt the tops.
• Place in an oven heated to 375F for 75 to 90 minutes.
• Allow potatoes to rest for 5 minutes before slicing and fluffing.

Notes

Choose russet potatoes of similar size for baking.

Potatoes can be wrapped in foil if you prefer a soft skin.

Substitute ghee for the butter to keep this vegetarian. 

 

This colorful combination of sauteed vegetable is as appealing to the eye as it is to the tongue.  Fresh spinach is wilted into this medley of Italian spiced vegetables in this easy-to-prepare, delicious dish.  Finished with some red pepper flake and finely grated Parmesan cheese, this could easily become one of your families favorite way to have their vegetables.

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Italian Vegetable Medley with Wilted Spinach

Squash, onion, and peppers sautéed until tender tossed with fresh spinach make a colorful and delicious side dish to most any meal.

Course Side Dish

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

• 2-3 Tablespoons extra virgin olive oil
• 1 yellow squash, sliced
• 1 small zucchini squash, sliced
• 1 red pepper, seeded and sliced
• 1 green pepper, seeded and sliced
• 1 medium-sized white onion, sliced
• 4-5 cloves of garlic, thinly sliced
• 1½ teaspoons Italian herbs
• Salt & Pepper, to taste
• 2 cups fresh spinach, loosely packed
• 1 teaspoon Red pepper flake, optional
• ¼ cup finely grated Parmesan cheese, optional

Instructions

• Cut squash, peppers, and onion into similar sized pieces. Different shapes will make your dish more interesting. Cut garlic into thin slices
• Heat a large skillet over medium-high heat. Add olive oil. When oil is shimmering add squash, peppers, onion, and garlic. Stir to coat all vegetables with oil.
• Add Italian spice. Lightly season pan with salt.
• Stir vegetable to cook evenly about 15 minutes or until tender.
• When vegetables are tender, remove pan from heat and add spinach. Toss to mix. The heat from the vegetable will wilt the spinach.
• Add red pepper flake and Parmesan cheese if desired.

Notes

Cook the vegetables to your families liking. I prefer a little crunch on my veggies so I cook them for a shorter amount of time.

Red pepper flake and Parmesan cheese make a nice addition.

Tender bites of broccoli are the star of this creamy, easy to make casserole.  Topped with a crispy layer of cheese and bread crumbs, this hearty dish is comfort food at its best.  Cheesy broccoli rice casserole is a classic side dish that’s great with a weeknight meal or even suitable for your holiday buffet.

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Cheesy Broccoli Rice Casserole

An easy to make hearty casserole loaded with tender broccoli and a creamy cheese sauce. Perfect side dish for any meal.

Course Side Dish

Cuisine American, Retro

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Author Christoph

Ingredients

• 6 cups fresh broccoli cut into bite sized pieces
• 2 cups cooked white rice
• 2 Tablespoons butter
• 1 small onion diced
• 1 carrot diced
• 1 can cream of chicken soup
• 1½ cups milk
• 1/4 teaspoon each garlic powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• 2 cups shredded cheddar cheese divided
• 1 cup panko or cracker crumbs
• Olive oil for drizzling

Instructions

• Position rack in the center of oven and heat to 350F degrees.
• Lightly grease a 9”x 9” baking dish.
• Heat a pan over medium heat. Cook onion and carrot in butter until softened.
• Stir in soup and milk. Heat until almost boiling and soup begins to thicken.
• Add spices and stir to mix.
• Add 1 cup of the cheese and stir to melt.
• Blanch broccoli in boiling water for about 2 minutes. It will continue to cook in the oven.
• Combine rice, broccoli and cheesy mixture. Pour into prepared baking dish.
• Top with remaining cheese and panko crumbs. Drizzle lightly with olive oil.
• Bake for about 35 minutes or until bubbly and top is lightly browned.

Notes

Add chicken to make this casserole a complete meal!

One of my favorite methods for cooking vegetables would have to be roasting. The delicately browned outside layer, along with the tender inside create an amazing explosion of both texture and flavors, and this dish is no exception. This colorful combination pares the slightly sharp flavor of Brussels sprouts with the natural sweetness of yams, balancing it perfectly with the goodness of bacon. The flavors of this dish truly announce that fall is in the air, and I am now thinking this one most likely will grace the Thanksgiving table at our house this year.

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Roasted Brussels Sprouts & Yams with Bacon

This colorful combination pares the slightly sharp flavor of Brussels sprouts with the natural sweetness of yams, balancing it perfectly with the goodness of bacon.

Course Side Dish

Cuisine American, Holiday

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Christoph

Ingredients

• 2 pounds fresh Brussels Sproutsm trimmed and halved
• 1½ pounds of yamsm peeled and cut into 1″ pieces
• 6 cloves garlicm sliced
• toasted walnutsm optional
• ½ pound bacon
• 2 tablespoon olive oil
• salt and pepper to taste

Instructions

• Heat oven to 400° F. Brown the bacon in a large skillet over medium high heat. Crumble the bacon and hold to the side. Reserve the renderings.
• Prepare the Brussels spouts, yams, and garlic. Place the vegetables in a large roasting pan. Add olive oil to the bacon fat. Mix and pour over dish. Toss well to coat
• Roast uncovered for about 30 minutes, remove from the oven and stir well. Return to the oven for another 20 – 30 minutes or until the yams are slightly browned and fork tender.
• Remove from the oven and toss in the crumbled bacon.
• Season to taste with salt and pepper.

Notes

Red pepper flake or chili powder would also make a welcome addition to this dish for those of you who like things a bit of spicy.

You can also omit bacon and increase olive oil to keep this dish vegetarian.

America’s most popular vegetable is the potato. We enjoy them boiled, baked, fried, microwaved, steamed, roasted, and mashed, with or without their peels. By themselves potatoes are quite low in calories and loaded with nutrients.

“Creamers” or “new potatoes” are terms used to describe all small waxy potatoes, but technically it refers just to immature potatoes harvested in the spring and early summer. You can tell if a potato is truly new by its skin. Immature potatoes have flimsy, parchment-like skins that you can peel off with your fingers. Creamers are prized for their high moisture content, smooth texture, and because they can be cooked whole. They are especially good steamed or roasted.  New potatoes are more perishable than other varieties, and need to be used within a few days of buying them.

Potatoes with a high starch content, like russets, bake well and yield light and fluffy mashed potatoes.  Those with a low starch content, like red-skinned potatoes, hold their shape after cooking, and are great for making potato salads and scalloped potatoes.

Some information about Potatoes:

• 1 lb of potatoes equals 4 cups diced or 1 3/4 cups mashed.
• Best for baking is the russet potato
• Best for potato salads, gratins, and scalloping are the Yellow Finn, new, red-skinned, white round, and purple potatoes.
• Best for mashing are the russet, Yukon gold, Caribe, and purple potatoes.
• Best for soups and chowders are the Yukon gold, Yellow Finn, red-skinned, white round, and purple potatoes.
• Best for pan-frying are the red-skinned, white round, new, and fingerling potatoes.
• Best for French fries are russet, purple, and Bintje potatoes.
• Best for purees are fingerling potatoes.
• Best for roasting are new, and fingerling potatoes
• Store potatoes in a cool, dark, dry, well-ventilated location.
• Do not refrigerate uncooked potatoes, doing so converts some of the potato’s starch to sugar.
• Do not expose potatoes to direct sunlight, it will turn them green and makes them bitter.
• Scrape away any sprouts or green spots, as they might contain a mildly toxic compound called solanine.

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Creamers in Dill Sauce

Tender new potatoes and fresh spring peas in a dill cream sauce.

Course Side Dish

Cuisine Eastern European

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Christoph

Ingredients

• 1 pound of creamers
• 1 cup fresh or frozen peas
• 1 shallot minced
• 4 tablespoon dill roughly chopped
• 2 cups medium béchamel sauce
• Salt
• White pepper

Instructions

• Cook potatoes until fork tender by gently boiling.
• Prepare the béchamel sauce. Sauté the shallot in the butter used to make the roux before adding the flour.
• Add the peas, dill and potatoes to the sauce.
• Season to taste with salt and white pepper.

For a lot of folks, the mere mention of the tiny cabbages known as Brussels sprouts results in an audible “yuck”. And funny how many children have suddenly lost their appetites at the sight of these little green orbs on the dinner table. Like canned peas and spinach, the sprouts have usually been served, cooked beyond recognition by mothers with good intentions, trying to get their families to “Eat your vegetables, they’re good for you!”.

But where did these miniature cabbages come from? It seems the Romans may have been responsible for the forerunner to the sprout, cultivating them in ancient Rome. It was in the 13th century when the sprouts appeared in the area we know today as Belgium. The plant was named for the capital city Brussels, even though this cruciferous creation has never been believed to have actually grown there.

Brussels sprouts grow best in a cool moist climate where temperatures range from 45°F to 70°F, and are thought to have their best flavor after a stiff frost. The sprouts are not really sprouts at all, but are actually buds that form along the sides of  two to four foot stalks. The largest producers in Europe today are found in the Netherlands and Germany. On this side of the pond the sprouts are farmed along California’s central coast, and in Mexico during their winter months. Brussel sprouts are part of the same family as cabbage, collard greens, broccoli, kale, and kohlrabi. They are very high in vitamins A and C, and are believed to protect against colon cancer.

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Brussels Sprouts with Bacon

Lightly browned brussels sprouts cooked with bacon until tender.

Course Side Dish

Cuisine French

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• ½ pound of bacon, cut into 1″ pieces
• 1½ cup onion, chopped
• 4 cloves of garlic, chopped
• 3 medium sized carrots, diced
• 5 to 6 cups chicken stock
• olive oil

Instructions

• Begin by choosing a large heavy pan with a tight fitting lid. Drizzle a small amount of olive oil in pan and render bacon over medium heat. Remove bacon when crisped and pour fat into container to reserve.
• Add chopped onion and carrots to the pan and sautée for about 10 minutes or until onions become translucent. Add small amounts of the bacon renderings as needed.
• Add Brussels sprouts. Cook to lightly brown, stirring occasionally to achieve an even color. Add garlic and return the crisped bacon to the pot, stirring to combine. Cook for a minute to bloom the garlic.
• Add enough chicken stock to just cover the sprouts. Place lid on pot, reduce heat and simmer for 20 minutes.

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