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Sides | |
| Russet Potatoes washed and dried | |
| Rub the potatoes with oil and season as you like (salt/pepper/granulated garlic/etc.) Slice a cross shape about 1/4-inch thick into each potato. This helps them release some steam, makes the interior more fluffy, and also makes them easier to slice into when they’re piping hot. Bake them at 400°F for two hours. The potatoes won’t burn at this temperature and the long bake means the skin will be so crisp that it’s practically cracker-like. After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes. This helps to dry out the flesh further and makes it extra fluffy. | |
Unrated | |
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