Skip to main content

The Best Baked Potatoes in the World



There are two reasons for this post. One, I can never find baked potatoes to satisfy me. They are always too bland or undercooked or something. Two, I had a jar of mayonnaise left over from the biscuits I made for last month's Taste & Create and could not think of any use for it.

To make these super quick baked potatoes, preheat over to 180C. Cut potatoes into thin slices and arrange in a single layer on a nonstick baking sheet. Sprinkle salt and pepper to coat all slices. Bake for 7-8 minutes until half done.

Bring the baking sheet out of the oven and dot the potatoes with mayonnaise. Back in the oven for 5 minutes - I actually speared a slice with fork to figure out if they were soft and took them out when they were. Perfect as a side dish, or just on their own!

Comments

SMN said…
that looks yum
Arundathi said…
that sounds great. i too have a jar of mayo which i hardly use. thanks for the recipe!
Anonymous said…
Thanks SMN, Arundhati - I made this just as an experiment and really liked the results
Andhra Flavors said…
my hubby loves baked potapos.
I liked this version, Simran.
Bharti said…
Comfort food...yum!
Srivalli said…
simran you know they look so tempting..so nice!

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.