The name says it all and OHHH MYYY is this baked potato deeeeelish! My wife is from Peru where potatoes originated, there are literally THOUSANDS of varieties and counting, all very unique with different characteristics. So we eat LOTS of potatoes in our house, plus they are tasty AND nutritious:)
You may notice we use Peruvian Pink Salt A LOT, especially on meats and potatoes...but why?!?!? The reason is, Peruvian Salt comes from spring water which means it is not as salty as other more traditional salts. Also it has a super crunchy & coarse texture that is soft enough to bite into, because as we know, texture is a HUGE component in cooking that often gets overlooked. The crunchy salt will not melt on hot foods which is an added bonus. I
Ok now back to the potato:
My favorite is the classic Baked Potato....lets elevate this staple!
Ingredients:
Idaho or Russet Potatoes-we do four at a time
EVOO-that's Extra Virgin Olive Oil
Butter
Unsalted Shallot & Chive Blend
Optional toppings:
Sour Cream
Shredded Cheese
Bacon Bits
Chives
Process:
1. Preheat oven to 400F. Line rimmed baking sheet with parchment paper. On a small plate
2. Prep potatoes; rinse with cool water, scrub skin, and dry thoroughly. Pour Peruvian Pink Salt on a small plate.
3. Pierce potatoes several times with a fork. Coat with EVOO and roll each potato well in salt, placing potatoes on parchment lined baking sheet once thoroughly coated in salt.
4. Place baking sheet in the oven and bake 45min to 1 hour; Potatoes are done when you can easily poke a fork in them.
5. Remove from oven, slice in half (mind your hands, it's a HOT POTATO lol), and fluff with a fork.
5. Add Unsalted Shallot & Chive Blend, Butter, and any other toppings you prefer.
6. Serve alongside your favorite meal or eat by itself because it is sooooo good!!!
Remember, when cooking the rules are fast and loose! You can omit or add just about anything you like. Our recipes are simply guides, add your own touch and flavors that YOU prefer...just be sure to use the best salts & blends:)
