The “bomb” bakers
This post is my response to Jenny Matlock’s Alphabe-Thursday challenge for the letter “B”. Click here for other letter “B” reflections.
I’m always on the lookout for new recipes, but when a recipe is both easy and somehow different than the norm—well, I just have to try it. This recipe, from Food Network’s Guy Fieri, fits both those criteria and the results are terrific too. I’ve never made the horseradish sauce suggested with the recipe, but we love these dressed with butter and plain sour cream. Combined with a topping of chili, taco meat, or any sort of meat-and-gravy leftovers, they make for a nice easy supper too. Note: I also use about half the salt called for in the brine, and I don’t always season the outside of the skins before I bake them. I hope you enjoy this recipe.
The Bomb Bakers
1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Ensure that all potatoes are submerged, and brine for 2 to 8 hours.
Preheat the oven to 400 degrees F.
Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done. Let potatoes rest 5 minutes before cutting.
Horseradish Sour Cream:
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper
Combine all ingredients. Serve with potatoes.