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~Wednesday~ I've seen this "recipe" floating around Facebook for a couple of weeks now, so I decided to try it tonight. Here's how it's "billed" on Facebook:

Baking potato sliced most of the way through, and baked with olive oil, butter, sea salt, and pepper on it, and bake at 425 for 40 minutes.

Here's the blow-by-blow of how it worked out for me:

  1. I was afraid it was going to be a lot harder to cut than it actually was, so that was good. The only difficulty was knowing how far down to cut, and in retrospect, I could have cut deeper, which I ended up doing toward the end. I also cut several of them so thin that the slice broke off halfway down or so. I just left those "loose" pieces right where they would have been had they stayed intact. Here's what it looked like when I was done cutting it:

    Unpeeled potato with knife slices in it

  2. And here's what it looked like after I drizzled the olive oil on, smeared the butter on, and salted (I used regular salt, since I didn't have any sea salt) and peppered it:

    The uncooked 'dressed up' sliced potato

  3. At about the 30-minute mark, of the 40-minute cooking time, I took this snapshot of the progress: [Note: Yes, I know the oven's dirty. Reason #567 to live alone—not being nagged.]

    Cooking potato, slices spreading just a little bit

  4. And, finally, here's what it looked like after 40 minutes:

    Buttery, separating, and looking pretty good

So, my thoughts and observations:

  • As these things usually go, it looked better than it tasted. With that said, it was good enough that I'd do it again.

  • Although it looks pretty crispy, the centers of the slices were still a little firm. I think the next time, assuming I use the same size potato, I might cook it at 400° instead of 425° and cook it for 50 or 60 minutes instead of 40.

  • To that end, after eating about a third of it, I put it in the microwave for 1.5 minutes, and it was much betterafter that.

Over all, though, obviously, I liked it:

An empty plate



( 2 comments — Leave a comment )
May. 2nd, 2013 07:06 pm (UTC)
Making potatoes like this was a big thing in the late 80's and early 90's. For some reason, in this new wave of popularity, an important step was lost.

You need to make a small wad of aluminum foil and put it under the center of the potato, so the slices stand up and fan out. You get much more even cooking that way, and the slices in the center don't end up undercooked.
May. 3rd, 2013 01:27 pm (UTC)
Good advice!
( 2 comments — Leave a comment )



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