Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox
Total
2 1/4 hours
Yield
Makes 8 to 10

At Alfred's Steakhouse in San Francisco, these potatoes are baked early in the day, then held in a warming oven. They're crisped to order over smoking-hot mesquite coals.

How to Make It

Step 1

Preheat oven to 375° with rack in middle. In a large bowl, mix oils. Scrub and dry potatoes. Rub each thoroughly with oils and sprinkle generously all over with salt.

Step 2

Bake directly on oven rack until skins are very crisp and a fork slides in easily, 1 1/2 to 2 hours.

Step 3

While potatoes are still warm, score an X in top of each. Using a kitchen towel, squish potatoes from sides into center so that soft, steamy potato flesh bursts up through the X. Into each X, nestle 1 tbsp. butter, then top with 2 tbsp. sour cream. Sprinkle with chives.

Make ahead: Up to 2 hours at room temperature. Recrisp skins on a hot grill (or under broiler), turning often, 5 to 10 minutes.

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