Search results
Results from the WOW.Com Content Network
A great baked potato doesn't have to be basic. "For a prettier, fancier baked potato, cut the potato into thin slices while it’s raw, but not all the way down (leave the bottom intact)," says Toups.
If you need a reminder on how to bake a potato, start by pricking holes all over a potato with a fork. Rub with some neutral oil, then sprinkle generously with salt. Bake in a 450-degree oven for ...
Taco John's International, Inc. is an American fast food restaurant.The chain serves Mexican-inspired fast food as well as the company's signature dish, Potato Olés, which are bite-sized deep-fried potato nuggets coated with a proprietary blend of spices and seasonings. [2]
A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months. In London, it was estimated that some 10 tons of baked potatoes were sold each day by this method ...
Preheat oven to 425 degrees F. Slice slits in potatoes roughly 1/8 inch to 1/4 inch apart. Tip: Don't try to cut as close to the bottom as possible, you may end up cutting all the way through.
Hasselback is the Swedish word for "hazel slope", as the restaurant was located near a thicket of hazel trees on a steep mountain. [8] In 1953, student chef Leif Elison served the dish, and it was a hit. Later, in 1955, credit for the recipe went to the principal of the restaurant school. [9]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The recipe calls for firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin. The slices, salted and peppered, are layered into a pan (see below), generously doused with clarified butter, and baked until they form a cake. Then the cake is flipped every ten minutes until the outside is golden and crisp.