At restaurants, baked potato production is an entity unto itself — a well-oiled machine based on customer metrics of how many potatoes are expected to be ordered each hour in a cycle that starts right after opening and ends just before closing. Chances are, at home, your baked potato production is a lot more understated. But, that doesn't mean that the ultimate, restaurant-worthy baked potato is out of reach.
When you sit down to dinner at your favorite steakhouse, the baked potato that arrives on your table is steaming hot, wrapped in a salt crisp with a tender inside. That means, for starters, they're baked in the oven, not the microwave (even though that totally also works, BTW). As professionals know, it's a sin to neglect the skin. That potato's exterior is more than just a casing for a plush interior, and it should be both crispy and flavorful.
To achieve a killer potato skin, season the potato pre-bake with a generous layer of olive oil, kosher salt, pepper, and garlic powder. The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking. Conveniently, Russets also tend to be one of the cheapest potatoes at the grocery store, as well as physically large enough that one potato will keep dinner guests satisfied.
For an even, all-around cook, bake your potato directly on the oven's wire rack. You can place a baking sheet below the potato to catch any drippings and keep your oven clean. Bake at 450 degrees for 45 minutes to a full hour, depending on the size of the potato. It's done when it feels soft and plush after a light squeeze on both sides. Professional institutions might use a thermometer for a more precise measurement. An internal temperature of around 210 degrees Fahrenheit is the baked potato's sweet spot. If that seems a little over-the-top for your style, you can leave the thermometer to the restaurants. A quick pierce with a toothpick can be a similarly helpful way to feel for doneness.
Be sure to let the steam out right away by slicing open the potato right after taking it out of the oven. This allows the potato to be light and fluffy rather than dense — and it looks just like the streaming, crispy baked potato that would arrive on your table at a steakhouse. To serve, garnish your favorite baked potato toppings like butter, chives sour cream, cheese, bacon, pulled pork, goat cheese, lemon zest, shallots, fresh parsley, or dill. Instead of olive oil, you could also brush them with rendered bacon fat or duck fat for a flavorful finish, if you have it (a very restaurant-level move).
People are often accustomed to placing their taters on a baking sheet with parchment paper or wrapping their spuds in foil. But one of the reasons why restaurant baked potatoes taste so good is because kitchens know that using wire racks or oven grates allows all sides of the spuds to be exposed to hot air.
The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.
According to Restaurant Ninjas, restaurants that serve baked potatoes bake their potatoes in advance and keep them in warming equipment. Moreover, there is a constant cycle of new potatoes going out to ensure the food is fresh.
Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt.
Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.
Rumor has it that an un-pricked spud will explode in the oven—but in all actuality, that's unlikely. Conventional wisdom says that when you bake a potato, you have to prick it with a fork all over a few times, piercing the skin to allow steam to release.
Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.
We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more. For a fully baked Idaho Russet Burbank, the internal temperature should be right at 210 degrees F.
Wrapping potatoes in foil does not hasten baking. On the contrary, since the foil itself has to be heated before the potato begins to bake, cooking times increase slightly. Not only do you get better baked potatoes when you bake them unwrapped, you also save money.
A: Adding oil to potatoes before baking is perfectly fine, just a personal preference. Without oil the Idaho russet skin bakes up crispy, with oil the skin will carry a lot of the flavor of the oil so some people have a preference for using olive oil or peanut oil.
Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes. This will help them bake up crispier. When the potatoes are done soaking, drain them, and dry very well with a towel. (Dry the soaking bowl, too, so you can reuse it for the seasoning.)
Russet potatoes are arguably the best potatoes for baking, although they are also great for mashing and frying. The main reason thick-skinned Russet potatoes are perfect for baking and more is because they contain significant amounts of starch.
Skip rubbing your potatoes in oil and salt until the end of the cooking time. That's when they'll deliver the most texture and flavor benefit for the spuds. If you oil them up early, the skins may not turn crispy. The salt, too, can run off the potatoes in the heat.
The secret to achieving this is a hefty dose of salt. Steakhouse chefs cover their baked potatoes in salt before sticking them in the oven, often helping the crystals adhere with a generous coating of oil.
Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects.
One of these factors is the ingredients and equipment. Lack of ingredients or the special type of kitchen equipment can affect the taste of food. As the restaurant has access to all these, home cooking is at a loss here. Time preparation is another factor.
Use just about any cooking method for these gold potatoes and you won't be disappointed with the results. Because they're so versatile, Yukons are a popular option for restaurants and commercial kitchens.
Blanching: The Reason Why French Fries Taste Better
Your potatoes need to take two separate dips in hot oil to reach restaurant quality. Oil-blanching is a two-part process that reduces the moisture and starch content in your fries, helping them crisp up.
Contrary to popular belief, baked potatoes are a nutrient-dense food rich in vitamins, minerals, and high-quality protein. Plus, they have virtually no fat.
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