Baked Potatoes
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash and brush the potatoes if baking in their skins.
Preheat the oven to 400°F (200°C).
Bake
Place the potatoes in the oven, turning them frequently.
Bake for 45 minutes to 1 hour until tender.
If peeled, place in a dish and add fat to prevent burning.
Serve
Cover with a folded napkin to allow steam to escape.
Serve promptly when done.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Starchy flesh that becomes fluffy and tender when baked, forming the main body of the dish.
- Fat
- Adds richness and helps prevent peeled potatoes from scorching in the dry oven heat.
The step that matters
Bake until fully tender. Potatoes that come out early stay firm in the centre, because starch only softens fully once the interior reaches cooking temperature for long enough. Testing the centre with a knife or skewer before serving confirms they are done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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