I love cooking but never imagined that I would enjoy spending seven hours in the kitchen making a simple potato.
This baked-potato recipeGuy Fieri is a celebrity chef that’s worth the wait.
Continue reading to find out more about the technique.
These delicious baked potatoes are best soaked in salted water.
I combined warm water with a substantial amount of salt in large mixing bowls and put scrubbed russet potato into the brine.
I used a glass of water to weight the potatoes down. The potatoes were then allowed to rest in the brine until they are fully ripe.
After brining the potatoes I mixed seasoning salt, garlic and kosher salt with black pepper.
I don’t like overly salty food, so I was concerned about this recipe.
It was not stated in the instructions that the potato should be punctured. The potato went into the oven at 400 degrees Fahrenheit for 45 mins on a baking sheet.
Fieri served the potatoes with a quick horseradish cream. This is made up of horseradish (I used store bought), sourcream, salt and black pepper.
These ingredients were mixed while the potatoes were baking, so that the topping was ready when I got home.
After 45 minutes in the oven, the potatoes were cooked.
I immediately recognized the incredible taste when I cut into one. The inside was tender and the skin was crispy enough to lift up at the edges.
I topped the potato with a generous amount horseradish sour-cream and devoured the rest of the dish quickly.
It was creamy with crunchy skin and a perfect texture. The skin was too salty for me to eat on its own. It was delicious when paired with horseradish cream.
It was the perfect combination of contrasting textures, different flavors, salty coating and creamy horseradish topping. This potato is worth the wait even though it takes seven hours to make.