Tuesday, January 02, 2007

The perfect potato

For someone who spent ten years as a veggie I have eaten a lot of meat recently. So tonight's dinner is good and simple. Baked potato.

But not any old baked potato. It is true I am ever so slightly obsessed with Nigel Slater but the man is God.

Once the potato is cooked:

Remove immediately [from the oven] and hit it with the side of your hand (wrapped in a tea towel if you would rather not burn yourself), hard enough to split the skin but not so hard that you re-decorate the kitchen. A plume of steam will leave the potato with a rush, leaving the inside a mass of light, powdery, moist fluff. This is where you get the butter out.

Real Food.

Opening the potato in this way makes all the difference to the texture. And it's fun too.


Anonymous Anonymous said...

I hadn't thought of whacking my baked potatoes. I'll have to try it out sometime...!

2:42 PM  
Anonymous Anonymous said...

I haven't had a baked spud in ages. What did you put on it. I like baked beans or coleslaw. I used Nigel Slater's batter recipe for toad in the hole tonight - was lovely.

1:28 PM  

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