|
|
Instructions |
|
|
|
Scrub the Potatoes - Scrub the potatoes thoroughly
under running water and pat them dry. You don't have
to remove the eyes, but trim away any blemishes with
a paring knife.
|
|
|
|
Season the Potatoes - Rub the potatoes all over with
a little olive oil. It's easiest to use your hands,
but a pastry brush also works fine. Generously
sprinkle the potatoes on all sides with salt and
pepper.
|
|
|
|
Prick with a Fork - Prick the potatoes in a few
places with the tines of a fork. This allows steam
to escape from the baking potato.
|
|
|
|
Bake the Potatoes - You can bake the potatoes
directly on the oven rack, or you can place them a
few inches apart on a foil-lined baking sheet.
Bake the potatoes for 50-60 minutes. Flip them
over every 20 minutes or so and check them for
doneness by piercing them with a fork. Potatoes
are done when the skins are dry and the insides
feel completely soft when pierced.
|
|
|
|
Originally Submitted
12/18/2012
|
