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One of my favourite things to eat as a child was a simple Baked potato with a whole variety of toppings. It was one of those simple meals mum used to make and top it with whatever was left over in the fridge.
These days I tend to put a little more thought into what I pour over the top of my potato and I have found the perfect pairing is with DFA’s puy lentil cassoulet! We have done half of the work for you, so all you need to do is make sure you have the most perfect Baked Potato.
I like to make sure my potato Is light and fluffy on the inside with a bit of crunch in the skin, so my favourite method that rarely fails me comes from America’s Test Kitchen.
If you would like to see their YouTube video then click here, however I have done the conversions for you already:
Russet Potatoes washed with skin on (one per serve)
1/2 cup warm water
1-2tbs vegetable oil
1. Pre heat your oven to 230c
2. Dissolve table salt with 1/2 cup of water. Once salt is dissolved put aside and prepare your potatoes
3. Take each potato and with a fork, poke holes into the potato flesh. I do about 6 times all over the potato, as this will let the steam out as it cooks.
4. Take each potato and dip into the salt water mix ensuring the skin has been completely covered in the brine. The potato does not need to soak in the brine, so once it is covered it can be removed.
5. Place each potato on a wire rack within a baking dish. This will ensure that even heat will surround the potato and cook evenly. If you don’t have a rack, I improvise and use my griddle pan, it works quite well also.
6. Place in the middle of the pre-heated oven and bake for 45-60 mins. This will depend on the size of your potato. The potato will be ready when you can poke it with a skewer and it goes into the flesh with no resistance.
7. When the potato is cooked, remove from the oven and brush each potato with vegetable oil. Then place back into the oven for 10 more mins. This will crispen the skin! (Please note: do not use butter as this contains moisture and will soften the skin instead)
8. Remove the potatoes from the oven and carefully cut X across the top whilst still hot! This will allow the steam to release from the centre of the potato.
9. Take a clean cloth to protect your hands and push each potato in from the sides, opening it up and exposing the fluffy flesh inside.
10. Now simply top off the potato with your choice of topping. When using the cassoulet, I simply heat it up and spoon a generous amount across the top! Finish of with your choice of cream and fresh parsley
Dinner is served!!
If you try out this recipe, we would love to hear from you and let us know what you thought and leave us a comment below.