The perfect side dish to any meal. The insides were not nearly as smooth as the Yukon gold’s. I add fleur de sel sea salt and a little black truffle oil and they are amazing!! 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. And don’t forget to take out any frustrations of the day by smashing your potato onto your kitchen counter a few times. Stewart uses Yukon gold potatoes, cooks them for about 90 minutes, and smashes them. Heat oven to 375 degrees. In a recent Instagram post, she recommended swapping the classic russet potato for a Yukon gold, baking it on low heat for 90 minutes, and smashing it before serving it with plenty of butter, salt, pepper, and sour cream. Using a hand grater, coarsely grate the potatoes and finely dice or grate the onion. These potatoes are easily made alongside of Every Week Roast Chicken. https://www.simplemost.com/martha-stewarts-secret-best-baked-potatoes I gave my Yukon gold a scrub with warm water as my oven preheated to 325 degrees Fahrenheit. Then, switch over to a broiler for about five minutes until the potatoes are golden brown. Preheat oven to 400 degrees. I added the same four toppings: butter, sea salt, pepper, and sour cream. But as Americans got more sophisticated about imported cheese — manchego! Help them thrive even when the temperature drops. Send Text Message ... 1 medium yellow onion, chopped ... Martha Stewart this link opens in a new tab; Baked potatoes typically have a somewhat grainy interior texture, and this one was no exception. Humboldt Fog! Prick each in a few spots with a fork. Even without toppings, this had an almost buttery flavour to it. 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. The exterior wasn’t brown or crisp; it was still light golden and flaky. Roast until golden brown and crisp, about 35 minutes, turning once. This time I wanted to see whether the step of smashing the potato against the counter was crucial for achieving a soft, creamy interior. The texture was truly incredible for a baked potato. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. — in a crushing fall from grace, brie became the opposite of chic. 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 … Sliced Polish kielbasa and red potatoes baked with onions, pepper, and celery. Martha Stewart has you covered with her tricks for making delicious baked potatoes. This wasn’t the case with the smashed potato. 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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. Stewart’s tricks for making a killer baked potato are the real deal. 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. 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. Drain and transfer to a baking sheet. With an emphasis on the luxury alpine lifestyle. I also tried her hack without smashing the Yukon gold, and it wasn’t as great. 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Give it 12 minutes and get a … I wondered if, when I smashed the first potato, the starchy liquid was reincorporated into the potato, resulting in the improved texture. Enter to Win $10,000 to Makeover Your Home! If you prefer a creamy, smooth potato with thin, easy-to-chew skin, bake Yukon gold potatoes instead of russet ones. We'll take you through the step-by-step instructions and teach you how to cast on, knit, purl, and cast off. Last but not least, I set out to taste the standard, sliced version of the baked russet potato. 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I added butter, flaky sea salt, pepper, and a bit of sour cream as Stewart recommended, and it was, of course, delicious. https://www.marthastewart.com/900268/sarahs-smashed-potatoes We took a 4-hour flight on the new Delta Airbus jet that Boeing tried to keep out of the US. It elevates the classic and is a true step up from a traditional side like mashed or baked potatoes. 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. Place potatoes on a baking sheet and bake until tender when pierced … Food, travel, fashion and lifestyle blog curating and celebrating life's most tasteful moments. Follow Business Insider Australia on Facebook, Twitter, LinkedIn, and Instagram. Nothing was more glamorous but accessible, an imported cheese that everyone knew and could pronounce. But if you’re in a rush, this low-and-slow baked-potato cooking method may not be for you. Larger sizes are best for full meals, while smaller potatoes are great for side dishes and potato salads. 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. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. All Rights Reserved. As an experiment, I also tried this hack with russet potatoes, and it didn’t work nearly as well. Who doesn't love mashed potatoes? 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. I still preferred how this skin turned out compared with my usual potatoes, though, as it was easier to chew. Email. Martha Stewart is part of the Meredith Home Group. Looking for an easy work-from-home lunch idea? Sure, flowers are nice, but homemade food gifts are the sweetest tokens of affection—especially when they're heart-shaped. 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. 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. Preheat oven to 450 degrees. This trial resulted in a grainier, slightly drier potato compared with all of the previous potatoes. In fact, they seemed a touch underdone. Arrange sliced potatoes in the baking dish; … If you want the yummy taste of a slowly baked potato but aren't patient enough, or don't have the know-how to bake it in an oven, this is for you. Normally, I poke a few holes in my potatoes with a fork and wrap them in foil before baking — typically at a higher temperature for a shorter amount of time — but for this experiment, I skipped this step. The potato had a smooth, creamy interior, a lightly flaky exterior, and a flavour burst from the butter, salt, and pepper. But I wanted to see how slow-baked, smashed Yukon gold potatoes compared with the classic “big Idaho spuds,” as Stewart called them. Start by carving out a designated work area in your space. As with the sliced Yukon gold, this russet had liquid pooling in the foil after I opened it. 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