https://www.yummly.com/recipes/martha-stewart-scalloped-potatoes Using this baking method, I noticed the exterior of the russet potato, which can sometimes get too crisp and become tough when baked at higher temperatures, was light and flaky. I love to eat the skin of baked potatoes, and I appreciated that this baking method made the skin thin, flaky, and easy to eat. Place potatoes on a baking sheet and bake until tender when pierced … Help them thrive even when the temperature drops. As I did with the Yukon gold, I washed my russet potato, wrapped it in foil, and baked it for 90 minutes. I baked all of the potatoes in the same way, at 325 degrees Fahrenheit for 90 minutes. Martha Stewart has you covered with her tricks for making delicious baked potatoes. Martha Stewart may receive compensation when you click through and purchase from links contained on The insides were not nearly as smooth as the Yukon gold’s. And don’t forget to take out any frustrations of the day by smashing your potato onto your kitchen counter a few times. The potato had a smooth, creamy interior, a lightly flaky exterior, and a flavour burst from the butter, salt, and pepper. Even without toppings, this had an almost buttery flavour to it. A few curious taste testers, including Meghan Splawn of The Kitchn, have already had success trying her hack. “The hash brown topping is crisped up with help from the broiler,” Stewart adds. The feast may be complete but the refrigerator is still packed with Thanksgiving leftovers like turkey, mashed potatoes, stuffing, cranberry sauce, and so much more.While it's easy to recreate a full plate of holiday favorites the following day, it's even more exciting to create an entirely new dish out of bits and pieces from the mains and sides. Our printable checklists will tell you what you should be doing every day, week, month, season—or every once in a while—to keep your home in ship-shape year round. Larger sizes are best for full meals, while smaller potatoes are great for side dishes and potato salads. When the time was up, I held the foil-wrapped potato with an oven mitt and smashed it against my counter with light force a few times until I could feel it slightly break open. I was interested to see whether this low-and-slow cooking method, plus the smashing, would help the russet mimic the Yukon gold potatoes’ signature buttery-smooth texture. I added the same four toppings: butter, sea salt, pepper, and sour cream. Sliced Polish kielbasa and red potatoes baked with onions, pepper, and celery. As an experiment, I also tried this hack with russet potatoes, and it didn’t work nearly as well. The texture was truly incredible for a baked potato. Rub a 3 1/2-quart oval baking dish with garlic and butter. Here’s how Martha Stewart recommends you should bake your potatoes: Thoroughly wash and dry 4 potatoes. Facebook Tweet. They're creamy and comforting, but you're likely well aware of the fact that white potatoes—especially when mixed with cream or milk and lashings of butter—is not the healthiest … Of course, I will never turn down a potato covered in butter (and salt, pepper, and sour cream), but I could definitely tell a difference in the texture of this potato compared with the smashed one. Drizzle generously with olive oil and season with salt. The first thing I noticed upon unwrapping the un-smashed potato was that a pool of liquid remained in the foil. https://www.thekitchn.com/martha-stewarts-scalloped-potatoes-22947855 I was also curious whether her baking method could improve russet potatoes and whether smashing was essential to the perfect interior texture, or whether slicing would suffice. So I put Stewart’s tips to the test. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. In fact, they seemed a touch underdone. With an emphasis on the luxury alpine lifestyle. This wasn’t the case with the smashed potato. Email. Follow Business Insider Australia on Facebook, Twitter, LinkedIn, and Instagram. Baked brie was all the entertaining rage in the 1970s and 80s. 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I gave my Yukon gold a scrub with warm water as my oven preheated to 325 degrees Fahrenheit. Prick each in a few spots with a fork. From which platforms to use and the best books to read, bibliophiles share their advice. I also tried her hack without smashing the Yukon gold, and it wasn’t as great. I tasted the sliced potato without toppings, and it was clear this interior texture was just a bit drier and less soft and creamy compared with the smashed Yukon. But no matter which way you bake your potatoes, the more toppings the better. The perfect side dish to any meal. Arrange sliced potatoes in the baking dish; … Last but not least, I set out to taste the standard, sliced version of the baked russet potato. We took a 4-hour flight on the new Delta Airbus jet that Boeing tried to keep out of the US. Baked potatoes typically have a somewhat grainy interior texture, and this one was no exception. Sure, flowers are nice, but homemade food gifts are the sweetest tokens of affection—especially when they're heart-shaped. Stewart’s tricks for making a killer baked potato are the real deal. I simply wrapped it in foil and placed it on the middle rack of the oven for 90 minutes as directed. Yukon gold potatoes are hyper-versatile, with a waxy peel and moist yellow flesh that can be cooked in almost any way. Though it’s a bit uncommon to eat a baked potato plain, I gave each of these a try without toppings to test the texture. Martha Stewart is part of the Meredith Home Group. Drain and transfer to a baking sheet. Looking for an easy work-from-home lunch idea? And if you have only russet potatoes on hand, you may want to adjust and bake your russet potatoes at a lower temperature for longer than 90 minutes to achieve a less-crispy skin. Send Text Message ... 1 medium yellow onion, chopped ... Martha Stewart this link opens in a new tab; this link is to an external site that may or may not meet accessibility guidelines. https://www.thekitchn.com/martha-stewart-baked-yukon-gold-potato-23103119 If you prefer a creamy, smooth potato with thin, easy-to-chew skin, bake Yukon gold potatoes instead of russet ones. Using a hand grater, coarsely grate the potatoes and finely dice or grate the onion. Read on to see how it went. It elevates the classic and is a true step up from a traditional side like mashed or baked potatoes. © Copyright 2021 Meredith Corporation. If you prefer a creamy, smooth potato with thin, easy-to-chew skin, bake Yukon gold potatoes instead of russet ones. — in a crushing fall from grace, brie became the opposite of chic. The humble and inexpensive potato is easy to store long-term, easy to incorporate into many different kinds of meals, and of course, easy to eat. 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White Twitch Talk Show Host Finally Drops 'Rajj Patel' Moniker, Everything We Know About The PlayStation 5. But I wanted to see how slow-baked, smashed Yukon gold potatoes compared with the classic “big Idaho spuds,” as Stewart called them. I tried her hack with a Yukon gold and was blown away by how creamy, buttery, and smooth my potato was. Then, switch over to a broiler for about five minutes until the potatoes are golden brown. After the potatoes baked, I skipped the smashing (which is admittedly fun but a bit of a burn risk if you are clumsy like me) and sliced it across the top. I added butter, flaky sea salt, pepper, and a bit of sour cream as Stewart recommended, and it was, of course, delicious. Enter to Win $10,000 to Makeover Your Home! One pan, pot, skillet, or Instant Pot is all you need to for these no-fuss family dinners, including salmon, pasta, pot roast, chili, and so much more. There was a thicker, chunkier texture that was more solid and required more chewing. https://www.yummly.com/recipes/yukon-gold-potatoes-yellow-potato Food, travel, fashion and lifestyle blog curating and celebrating life's most tasteful moments. The exterior wasn’t brown or crisp; it was still light golden and flaky. Thanks to my dear friend Christine who pointed these out to me.These are the best potatoes I have ever had.I have cooked these at least 7 times everybody loves them. This smashed Yukon gold potato had a smooth, light texture inside. Stewart uses Yukon gold potatoes, cooks them for about 90 minutes, and smashes them. But if you’re in a rush, this low-and-slow baked-potato cooking method may not be for you. By ronaldabilene1. Learn how to knit your own mittens, hats, scarves, and more. Heat oven to 375 degrees. It tasted like a normal baked potato, though, again, the interior had a texture that seemed slightly underdone. 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