How To Make Baked Potatoes 10x Better, According to an Expert
It will be the only way you’ll ever bake potatoes again.
Simply Recipes / Getty Images
From fries and chips to scalloped or mashed, I’ll take a potato any way it comes. As a food stylist, recipe developer, and food writer for the past 20 years, I’ve whipped up all of the above and more.
I am especially proud of a “cocktail party” potato chip recipe that threads thinly sliced potatoes on toothpicks and bakes them to crispy perfection. Wildly delicious? Yes. Labor intensive? Like you would not believe.
While these party potatoes are great for a special occasion, I wanted to create an everyday version of this recipe that includes the two best parts: the mouthwatering chive seasoning and the crispy texture. The result is a massive upgrade to the classic baked potato.
My trick? Smother the whole potato with chive-seasoned butter before you put it in the oven. This will give you a baked potato with a crispy, seasoned skin, and it will be the only way you’ll ever bake potatoes again.
Read More: For the Best Baked Potato, Never Ever Do This
How To Make the Chive-Seasoned Butter
Use the back of a spoon to mash two teaspoons of dried chives, 1/2 teaspoon of onion powder, and a teaspoon of salt with two tablespoons of butter until combined. If you have a mortar and pestle, before mixing everything, grind down the dried chives so they are more powder-like. Don’t have a mortar and pestle? Simply rub the chives between your thumb and forefinger or the palms of your hands to break them down a bit more. It’s OK to have larger pieces, but it will help the butter stick to the potatoes if the chives are crushed.
Use your hands to spread the seasoned butter over the entire potato. Be generous—go a little thicker than you would if you were greasing a pan for a cake. Most of the butter on the potato will appear translucent, but some parts will be thicker. It’s all good!
Place the potato on a sheet pan lined with foil, poke holes in the skin in a few spots with a fork, and bake at 400°F until you can easily slide a fork deeply into the potato, 40 to 60 minutes. If your potatoes are large, it might even take longer than an hour.
When they’re done, you’ll have a baked potato with crispy skin bursting with flavor. And if you’re not usually someone who eats the potato skin, prepare to be converted!
Read More: The Best Way To Bake Potatoes, According to a Potato Farmer
Read the original article on SIMPLYRECIPES
