Comments on: Getting Potatoes Right

Question: Getting Potatoes Right

Fairchild — Sat, 27 Jun 2009 11:08:46 -0800

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.

By: Fairchild

Fairchild — Sat, 27 Jun 2009 11:11:27 -0800

Also, where should I put them? On the rack with the roasting pan or another rack?

By: majick

majick — Sat, 27 Jun 2009 11:22:49 -0800

" 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.

By: foooooogasm

foooooogasm — Sat, 27 Jun 2009 11:24:10 -0800

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.

By: foooooogasm

foooooogasm — Sat, 27 Jun 2009 11:25:04 -0800

On the middle rack, so probably the same rack as the turkey, unless you have a ginormous oven.

By: Phanx

Phanx — Sat, 27 Jun 2009 11:26:42 -0800

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.

By: Chocolate Pickle

Chocolate Pickle — Sat, 27 Jun 2009 11:35:52 -0800

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.

By: foooooogasm

foooooogasm — Sat, 27 Jun 2009 11:59:59 -0800

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.

By: Fairchild

Fairchild — Sat, 27 Jun 2009 16:35:44 -0800

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.