Why do that?
- Ina Garten’s technology for creating crispy, taste skin transforms modest potatoes into something unforgettable.
- A herbal and lemon salt mining gives each bite brightness, and the beaten feta covering adds cream -colored dang.
As a child, I look forward to the weekly dinner that my father would do. Instead of fighting for the completely rare beef slices, my sisters and I would clug them around the largest baked potato and put them on with butter and sour cream.
The baked potatoes with which I grew up were simple: nudge a few holes into a Russet and roast until they are tender. Nothing special, but it did the job. I never thought about changing the way I always did. Why repair something that is not broken, right?
Well, that has changed when I came across a baked potato recipe from the queen of lifting everyday recipes: Ina Garten. True to the form of Ina, the list of ingredients for you Crispy baked potatoes with beaten feta cheese It’s simple, but the method and the layer of flavors bring the modest baked pud to new heights. I tried out the recipe for dinner on Sunday and, according to my husband,: “This is the only way to eat a baked potato.”
Simply recipes / Molly Adams
Like Ina brilliantly baked potatoes increased
What makes this version of baked potatoes so special? There are several things, but let’s start with my favorite: the crust! I always ate the skin of baked potatoes. When I grew up, my mother told me that the skin made you smart like the bread crust. In Ina’s version, no clever tricks are required to convince the guests to enjoy the entire baked potato. In fact, the skin is the best part.
In order to create an astonishing crust, Ina calls for a herby production, lemon sea salt to rub over the potato. A mini kitchen machine is best for this job, but if you don’t have one, you can use a mortar and a pestle or chop the herbs very finely before mixing it with salt and lemon zest.
To rub the salt to stick to the potatoes, make sure that they are super dry after cleaning. I use a stiff bristle brush to clean the potato skin, and then wrap it into a tea towel for a few minutes to remove the remaining moisture. Then I brush every potato with olive oil and use my hands to glue the salt to the surface.
As soon as the potatoes are properly seasoned, fry 60 to 75 minutes at 400 ° F. My potatoes had an average size, as shown in the picture below, and it took 75 minutes to become tender. When they appear out of the oven, the skin is crisp, golden brown and full of taste.
Simply recipes / Molly Adams
These baked potatoes would be perfect as it is, but they are picked up another notch with a dash of feta. Crumbled feta, cream cheese, fresh lemon juice and olive oil are gently beaten in the food processor, and then the creamy spread is attached to the shared baked potatoes. The warm, fluffy interior of the potato paired with the cool, spicy, beaten feta is like a symphony of aromas and textures for the senses.
I served the baked potatoes with grilled Ribeye, seasoned with a remaining herbal salt and steamed green beans that give meat and potatoes a completely new meaning!
My only advice? Make a double batch so that you have leftovers. I heated the potatoes in the air fryer for quick lunch. The skin becomes even crispier and the feta covering will bubble and golden brown. What could be better than that?
Simply recipes / Molly Adams
