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Preparing & Baking The
Potatoes
Here's the extensive list of
ingredients for this recipe:
Ingredients List
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2 medium Russet potatoes
1 tablespoon butter
Salt and pepper to taste |
Rinse and dry the potatoes.
Leave the skins on. Cut the potatoes in half lengthwise, making sure to cut
so the greatest surface area will come in contact with the pan. This results in
quicker baking and more browned surface area.
Divide 1 tablespoon of butter among the
four potato halves (Picture 1) then place potatoes face down in a cold cast iron
skillet (Picture 2).
Set the oven to 375°F and put
the cold skillet in the cold oven. After 40-45 minutes, check potatoes for
doneness by piercing through the skin side with a sharp knife. If the potatoes
don't yield easily, bake a little longer until they do. If using large Russet
potatoes, you will need to extend the baking time.
Pictures 3 and 4 show the
finished product. These potatoes can be adorned with the usual toppings, but Mary thinks they're so
delicious as-is that she just sprinkles
them with salt and pepper to taste.
Mary says that she sometimes
turns the oven up as high as 500°F to bake the potatoes faster. To bake larger quantities,
place the potatoes on a heavy duty, commercial quality rimmed baking
pan (don't try using a thin one).
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