Getting Potatoes Right
June 27, 2009 11:08 AM Subscribe
How can I make perfect baked potatoes while roasting other meats?
I'm roasting a bone-in turkey breast that will take 1 3/4 - 2 hours at 325 degrees. I want to make four baked potatoes as well. Should I bake them at 325 for the entire time it takes to roast the turkey breast?
Last week I baked four small to medium sized baked potatoes on their own in a 350 degree oven for an hour and they were still undercooked. This method has never failed me, maybe I used to do them at 375 and forgot.
Thanks.
I'm roasting a bone-in turkey breast that will take 1 3/4 - 2 hours at 325 degrees. I want to make four baked potatoes as well. Should I bake them at 325 for the entire time it takes to roast the turkey breast?
Last week I baked four small to medium sized baked potatoes on their own in a 350 degree oven for an hour and they were still undercooked. This method has never failed me, maybe I used to do them at 375 and forgot.
Thanks.
" a 350 degree oven for an hour "
Yes, that's going to leave them undercooked. At 350 you're looking at more like an hour-twenty, hour and a half.
" Should I bake them at 325 for the [1 3/4 - 2 hours] it takes to roast the turkey breast? "
Put the spuds in a little bit before the bird. If they're small, they might finish early, but better that option than finishing late.
posted by majick at 11:22 AM on June 27, 2009
Yes, that's going to leave them undercooked. At 350 you're looking at more like an hour-twenty, hour and a half.
" Should I bake them at 325 for the [1 3/4 - 2 hours] it takes to roast the turkey breast? "
Put the spuds in a little bit before the bird. If they're small, they might finish early, but better that option than finishing late.
posted by majick at 11:22 AM on June 27, 2009
This should help.
Briefly, from that page, for each:
-Rinse and scrub 4 similarly sized taters, Russet preferably, but any can be baked.
-Poke deeply with knife or fork 4 times on each side, about 1" apart.
-Rub skins with olive oil if you want soft skin.
-Don't wrap in aluminum foil, as that would be steaming, not baking, and you won't get the flaky texture.
-For 325 F oven, bake for 90 minutes.
-They are done when they reach an internal temp of 210 F.
-If no thermometer, test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.
posted by foooooogasm at 11:24 AM on June 27, 2009
Briefly, from that page, for each:
-Rinse and scrub 4 similarly sized taters, Russet preferably, but any can be baked.
-Poke deeply with knife or fork 4 times on each side, about 1" apart.
-Rub skins with olive oil if you want soft skin.
-Don't wrap in aluminum foil, as that would be steaming, not baking, and you won't get the flaky texture.
-For 325 F oven, bake for 90 minutes.
-They are done when they reach an internal temp of 210 F.
-If no thermometer, test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.
posted by foooooogasm at 11:24 AM on June 27, 2009
On the middle rack, so probably the same rack as the turkey, unless you have a ginormous oven.
posted by foooooogasm at 11:25 AM on June 27, 2009
posted by foooooogasm at 11:25 AM on June 27, 2009
Personally I would microwave them for ten to twelve minutes and then just put them in the oven for twenty minutes or so to do the skin. I don't think it matters much which rack.
posted by Phanx at 11:26 AM on June 27, 2009 [1 favorite]
posted by Phanx at 11:26 AM on June 27, 2009 [1 favorite]
Your microwave oven is your friend. Phanx has the right idea here.
You need to poke them with a fork really thoroughly all over for them to nuke properly, though. That provides channels for steam to escape.
posted by Chocolate Pickle at 11:35 AM on June 27, 2009
You need to poke them with a fork really thoroughly all over for them to nuke properly, though. That provides channels for steam to escape.
posted by Chocolate Pickle at 11:35 AM on June 27, 2009
The microwave will steam the potato, not bake it.
The microwave works in a pinch, but it's not going to give you the flaky texture you get from slow bake drying in the oven.
posted by foooooogasm at 11:59 AM on June 27, 2009
The microwave works in a pinch, but it's not going to give you the flaky texture you get from slow bake drying in the oven.
posted by foooooogasm at 11:59 AM on June 27, 2009
Response by poster: Thanks all. This was very helpful. I put the potatoes in a little early and cooked the bird (2.85 lbs.) for 90 minutes. Everything was cooked perfectly.
I will definitely try the microwave technique in the future.
Thanks again.
posted by Fairchild at 4:35 PM on June 27, 2009
I will definitely try the microwave technique in the future.
Thanks again.
posted by Fairchild at 4:35 PM on June 27, 2009
This thread is closed to new comments.
posted by Fairchild at 11:11 AM on June 27, 2009