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However, many skilled chefs, including Ina Garten, skip the foil in order to achieve crispy exteriors. Since I love eating the skin of baked potatoes, I was ready to give Garten's method a try.
Per Garten's recipe, you'll want to add 1 tablespoon of olive oil and ½ tablespoon of unsalted butter to a pan. Then, sauté the fennel and onions on medium-low heat for 10 to 15 minutes, until ...
First, I placed my washed potatoes in a liquid of warm water and salt for several hours. They kept floating to the top, so I used a small glass to keep them submerged. After about six hours, I ...
Prick potatoes with a fork before baking to shorten the baking time and to keep them from bursting. Place the potatoes on an unlined baking sheet and bake at 400 F for about one hour, or until tender.
Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Make sure the potatoes are spread across the pan and aren't piled on top of one another. To help with crisping, this recipe uses a clever trick: The baking sheet and oil are preheated in the oven ...
Get Ina Garten's best recipes including chipotle cheddar crackers, cranberry martini, overnight mac and cheese, buttermilk biscuits and more.
Perfectly crispy on the outside, warm and soft on the inside, and coated with a luscious layer of creamy mayo and mustard, potato salads typically feature hard-boiled eggs, celery, and relish.