Alton Browns Baked Potato Recipes

Steps:

• Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

Steps:

• Heat oven to 350 degrees.
• Wash potatoes thoroughly with a stiff brush and cold running water.
• Dry, then using a standard fork poke 8 to 12 deep holes all over the potatoes.
• Place in a bowl and coat lightly with oil.
• Sprinkle with salt
• Place potatoes directly on top rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp and inside feels soft.
• NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Steps:

• Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.
• Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.

Steps:

• Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

Steps:

• In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
• In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
• Ladle into bowls and garnish with chives.

Steps:

• Preheat oven to 375 degrees F.
• Combine the olives, lemon zest and garlic in a small bowl. Set aside.
• Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
• Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone.
• Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack.
• Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.).
• Place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

Steps:

• Heat oven to 350°F and position racks in top and bottom thirds.
• Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
• Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
• Place in a bowl and coat lightly with oil.
• Sprinkle with kosher salt and place potato directly on rack in middle of oven.
• Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
• Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.
• It will pop right open.
• But watch out, there will be some steam.
• NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Steps:

• Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water.
• Steam potatoes for 20 minutes or until the potatoes are fork tender.
• Add butter to potatoes and mash with potato masher.
• Add peppers, sauce, and salt and continue mashing to combine.
• Serve immediately.

Steps:

• Place potatoes into a large heavy-bottomed pot.
• Cover with cold water and place over medium heat.
• Cover the pot and bring to a boil.
• Immediately reduce heat and remove lid.
• Gently simmer until potatoes are fork tender.
• Drain and place into an ice bath to cool.
• Remove skin by rubbing with a tea towel.
• Slice potatoes into rounds and place into a zip top bag.
• Add the vinegar and toss to coat all of the potatoes.
• Place the bag into the refrigerator overnight.
• In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
• Once evenly combined, add the potatoes and season with salt and pepper.
• Let the salad chill in the refrigerator for at least an hour before serving.