Recipe by Oxmoor House January 1983


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • To Clean: Wash potatoes, and scrub thoroughly using a vegetable brush. Rinse with cold water, and drain. Bake or boil without peeling, as many of the nutrients are just under the skin. Small, whole new potatoes are at their best cooked in their pink jackets. If peeled, potatoes will darken quickly. Cook immediately or place them in lightly salted cold water to prevent darkening. For deep-fried potatoes, ice the water; drain and dry thoroughly before frying.

  • To Bake: Place potatoes on center rack of oven. Bake at 400° for 1 hour or until potatoes yield slightly to pressure.

  • Cut a slit in the top of each baked potato. Press sides to loosen inside of potato. Add butter and seasonings to taste.

  • Note: To yield a crispy potato skin, rub with shortening before baking. To keep potatoes hot until serving time, remove from oven, and roll up (jellyroll fashion) in a clean towel; put in a warm place.

  • To Boil: Combine potatoes and water to cover in a medium saucepan. Bring to a boil; reduce heat, and cook 25 minutes or until tender. Drain; peel, if desired. Add butter and seasonings to taste.

  • Other Cooking Methods: Fry; deep-fry.

  • Serving Suggestions: Baked or broiled potatoes may be served with any of the following: Cream Mint Spread, Cheese Sauce, Drawn Butter, any herb butter or spread, or any sour cream sauce.


Oxmoor House Homestyle Recipes