Dad had many gardens to tend, after he retired from banking ~ at home, at the large Community Garden he established, and at the Louisville Zoo, where he displayed a garden for zoo visitors.
Bubba loved that! He'd go to the zoo with Grandpa, and while Grandpa gardened, Bubba visited all the animals.
I've watched him dig up many a potato, he was an expert at it ~ no digging fork holes in his potatoes!
always been slightly obsessed with baked potatoes, my favorite potato!
Just a pat of butter, a little salt and lots of pepper does it for me
But when it’s finished with a crackling crust, with a dollop of sour cream, I’m in potato heaven…
The humble spud is the quintessential comfort food, and it wins the prize for the most versatile vegetable ~ there are only so many ways you can cook broccoli, and roasted broccoli could never compete with a baked potato.
First off, start wth the starchy russet potato, with a sort of thick skin.The pectin holding the russet’s cells together breaks down easily when cooked, resulting in a more granular, powdery texture. Hands down, most chefs swear by this choice of potato for baking.
Scrub the potato well, dry it and puncture the potato in several spots with a fork. You don’t want to take a slight chance of it exploding due to pent-up steam. So, put some holes in it for safety’s sake!
Slather the potato with olive oil for added flavor and great texture, the skin becomes tough without it.
Combine a mixture of sea salt, seasoned pepper, garlic and parsley in a bowl. Roll the potato in the coating and it’s ready to bake into a delicious potato.
Bake in a preheated 400° oven or do it my way ~ in an air fryer for that perfect crackling crust.
An Air fryer does a great job of baking potatoes. The oil and seasonings on the skin results in a beautiful crisp baked potato.
It’s crispy, crackling, crunchy on the outside and snow-white pillowy soft on the inside.
Want to enjoy perfect baked potatoes every time? Try using an air fryer!
- 3 russet baking potatoes, medium-sized
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 2 teaspoons parsley, dried
- 1 tablespoon garlic powder, optional