Baked Potatoes

I love potatoes.  Again, in case you didn't read it the first time, I LOVE them.  As starches go, they are my first pick.  They can be prepared just about any way possible, and I will devour them.  When I was in high school, and with little money, I would often eat at a fast food restaurant that served baked potatoes.  They were less than a dollar and so good.  Even better were the baked potatoes served in steak houses with crispy outsides and soft fluffy insides.  At home we ate them at least once a week, and always, always, when meatloaf was served.  But, as an adult I haven't made baked potatoes much.  The reason why is because I didn't know how to create that delicious steak house potato that I love, but now that has all changed.

As I was scanning Pinterest last week I found a pin for a potato that promised crispy skin dotted with salt.  It was the perfect potato, the kind I always eat when I go to a restaurant and order steak.  Yes, this was my potato method I was sure of it.  It was easy, so easy that when I saw it I felt rather silly for not coming up with it myself, and it was inexpensive which are two criteria I love in any recipe.  That night I decided we would have a baked potato bar for dinner.  My husband LOVED the potatoes, he said they were the best he has ever had, the kids devoured them and asked for seconds.  This method was a winner.  It was the top baked potato method ever!!  Go to your pantry, or to your store, and get some good Idaho russet potatoes and make a few for dinner tonight, ENJOY!

Perfect Baked Potatoes

Recipe Source: I Wash You Dry via Pinterest

Russet Idaho potatoes (as many as you need, but try to keep them all about the same size)

Olive oil

Sea Salt

Start by preheating your oven to 375 F.  

Scrub the potatoes and get all the dirt and grime off of them.  Dry with a paper towel.

Using a fork, poke holes in your potatoes to allow steam to release.  You don't want a potato explosion in your oven.

Rub the potatoes with olive oil, then sprinkle or roll in the the sea salt.

Bake in your hot oven for 45-60 minutes.  Times will vary by oven and the size of your potatoes.

Let the potatoes rest for about five minutes, slice down the middle and top with your favorite toppings.

Two days and counting!

Turkey Day is almost here and I can't hardly wait to smell that delicious roasted turkey roasting in the oven.  I love Thanksgiving food, it is not only delicious but the leftovers are the best!  This year I am not hosting the big family dinner, but I did gather some tips that have helped me over the years during my Turkey Day adventures to share with all of you.  I wish you all a Thanksgiving full of easy cooking and family fun!

• For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
• Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
• A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side
• Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird.
• Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.
• If you cut your bird and it is dry, pour some warm broth over it and that will help hide the dryness.