Has anyone brined potatoes for baking? The method intrigued me, so I looked it up. Sounded like a great (if salty) idea, then I read the reviews. They need to be taken with a grain of that salt on TFN, but a reviewer did say that one of the potatoes exploded in the oven. Hmmm...any thoughts on this method? Is it used in restaurants?
Btw, Guy Fieri is the winner of the last Next Food Network Star contest.
Guy Fieri's The Bomb Bakers
1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
Preheat the oven to 400 degrees F.
Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
Let potatoes rest 5 minutes before cutting.
Horseradish Sour Cream:
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper
Combine all ingredients. Serve with potatoes.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34126,00.html
Btw, Guy Fieri is the winner of the last Next Food Network Star contest.
Guy Fieri's The Bomb Bakers
1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
Preheat the oven to 400 degrees F.
Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
Let potatoes rest 5 minutes before cutting.
Horseradish Sour Cream:
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper
Combine all ingredients. Serve with potatoes.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34126,00.html