What's the best way to bake potatoes?

Question

Especially if baking a roast.

I keep trying, but they never seem to work out properly.

Answer 1

with the skins on and the potatoe at least an 8-10 ounce size I wash the spud, poke each one with a fork at least once and lay them on the oven rack.  Back at 350 for at least 1 1/2 hours.  i do it all the time, especially with other oven meals so the whole thing is done in the oven.

If you want the roast and potaotes in the same pan, the gal who gave instruction above that added some wine has the recipe spot on.  Delicious and an easy tasty supper.

Answer 2

I peel them, cut them in half (long ways), then boil them, then place them in the frying pan with some butter and salt smeared over them.

Never had any complaints, but then again I don't think they are game enough.

Answer 3

I did this last night.

Empty juices from roast pan (save)

Place cut up potatoes, I leave skin on optional, into dish, season with salt and pepper.

Drizzle oil over potatoes and roast at 180.

10 minutes before desired cooking time drizzle meat juices over to retain that roast meat flavour.

Done and yum.

Answer 4

Wash and then rub the outside of the potato with a little shorten or butter.  Wrap it in foil and then prick it with a fork several times.  Bake along side your roast until the potato is tender.

Answer 5

Scrub the potatoes, then poke holes in them with a fork.  Rub the potatoes down with olive oil, then roll in sea salt.  Wrap in foil & bake in the oven at 300 degrees for an hour or so (until they are soft when you squeeze them).  May take longer than an hour, I cannot remember.

Answer 6

If you don't care if the skin is crispy,microwave them.Pierce the skin a few times all over,and microwave for 3 minutes,turn and microwave for another 3 minutes.This would be for a medium sized potato.Less time for smaller and more for larger.Baked potatoes made the traditional way take much longer.Many times an hour or so.If you choose to go the traditional way,just wrap them in tin foil,and bake them for an hour or more depending on the size of the potato.The microwave method will give you the same results as baking,with out the hard skin,and  the time involved.Good luck.

Answer 7

I always do my roast in the slow cooker. Add the roast, onions, carrots and potatoes (or whatever veg you like) and 2 cans of beef broth and a package of liption onion soup mix. Cook on low for 5-6 hours depending on size of roast. Comes out so moist and tender and the potatoes and carrots are always cooked to perfection. Yummo! Had this Tuesday night.  

Answer 8

If I use the oven, I push a metal skewer thru the potatoes, and bake them for about an hour and a half at 350.  They get nice crisp skins, and very flakey insides.  If I am in a hurry, I microwave two potatoes at 80% power for five minutes.  The skins get a bit schrivelled, but the insides are good.  If you want soft skins, and bake them, wrap in foil.  I prefer the crisp oven baked.  

Answer 9

after your roast has cooked for an hour put the potatoes and other veggies (I like baby carrots and some onion) into the pan around the roast, make sure you have enough fluid in the roast (about 1/3 the height of the roast) adding 1/4 cup of red or white zin wine at this time is also a very tasty idea, then continue to cook for another hour to hour and a half. if the potatoes are large, cut in half or quarters.

alcohol cooks out at about 110 degrees, so there won't be anything but the flavor left.

Answer 10

Twice Baked Potatoes with Sour Cream and Chives

This is always a favorite on the list of baked potato recipes.

6 large baking potatoes

4 tablespoons sour cream

3 to 4 tablespoons milk or half-and-half

1/4 cup butter, room temperature

2 tablespoons fresh chopped chives

Scrub potatoes; pat dry. Heat oven to 425°.

Pierce top of potatoes with a fork.

Bake for about 50 minutes, or until potatoes are tender.

Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact.

Beat potato with the sour cream, 3 tablespoons milk, and the butter.

Add more milk or half-and-half if needed. Beat in salt and pepper then spoon the mixture into the potato skins. Sprinkle with the chives.

Cover and refrigerate until the next day or bake at 375° for about 10 to 15 minutes, or until lightly browned. If the potatoes have been refrigerated, bake at 375° for 20 to 25 minutes, until hot and lightly browned.