potato

Baked potato

A steakhouse potato is a 400°F russet, not foil-steamed mush.

1 hr · In the oven when a reverse-sear steak goes on, or the last hour of a roast.

Ingredients

• russets, scrubbed dry4
• oil1 tbsp
• kosher salt2 tsp
• butter4 tbsp
• sour cream1/2 cup

Method

1. 1

   Oil and salt the skins. Direct on the rack, 400°F.

2. 2

   Done when a probe slides with no tug, 50–70 minutes depending on size.

3. 3

   Split, butter, sour cream. Skin should crackle. Foil is a steamer — skip it.