Two Points of View
Everyday I receive great correspondence from readers of my web page who share my enjoyment in cooking. Recently, I received two informative emails on the subject of preparing the often-baked potato. We all know how to bake a potato. Right? Well let’s look at it from two different points of view.
I was thrilled to receive another email from Certified Master Chef Hartmut W. Kuntze. You may remember his great description of how to make Professional Mashed Potatoes. As a home cook enthusiast, you can’t believe how exciting it is to learn from a professional. Chef Hartmut knows potatoes and has baked a few in his day. Here is his version from "a professional chef’s point of view."
The Ultimate Baked Potato
Use US # 1 Russets only, Idaho or Oregon are the best.
Don't store below 55°F or the starch will turn to sugar.
Wash and scrub well. 3M makes a green scrubby that works well.
Pat dry.
Prick the ends with a fork to let moisture escape during baking. This will make the potato fluffy instead of gummy.
Oil or butter lightly. I like butter for flavor but will use bacon grease if available.
Season lightly with kosher salt and a few twist of the pepper mill on all sides.
Place on baking sheet, spaced 1/2" apart and bake at 400°F for about 1 hour, depending on size. Potato will yield to pressure when done.
Cut open in wave shape with paring knife and squeeze ends. Serve immediately.
In a restaurant, you want to cook the potato 80%, keep it out of the heat and fire as the orders come in. They will take 8-10 minutes to finish and be just like a freshly baked potato. Potatoes that have been baked/steamed in aluminum foil and are being kept warm all day are the ultimate culinary derailment.
The potato should be crisp on the outside and mealy/fluffy on the inside. This will make for a baked potato where you will like the outside better than the inside and that is where the vitamins and flavor are anyway.
Potato Poetry
The second email is from Fred Engel, a part time Park City local who is also known as The Cowboy Poet. Fred has been writing cowboy poetry for over twenty years, spent numerous nights on the range, and also cooked a few potatoes. Here is his version of how to bake a potato from a "cowboy's point of view".
An Idaho Spud
He said, "I'll take a potato, a russet,
You know, an Idaho Spud.
And I'd like you to bake it for me,
Please, if you would.
Don't wrap it in foil or cut it with a knife,
Bake it like I tell you,
If you treasure your life.
Just stick it in the oven at about 400 degrees hot.
If you don't cook it like that,
You might as well let it rot.
Now for about an hour,
you can let it bake,
And if you do like I say,
You can't make a mistake.
Then blossom it nicely when you serve it to me
Just poke it with a fork, like this here...see?
Then push on each end, so it can fluff right up.
And...u better bake two.
One might not be enough!"
And from "my point of view," don't forget the sour cream and chives!
Enjoy! RG
