Oven Baked Lyonnaise Potatoes Recipe - Went Here 8 This (2024)

FAQs

What technique yields a beautifully browned Lyonnaise potato? ›

Searing the potatoes on both sides, coupled with resisting the urge to move them until they're fully browned, rewards you with tender, crusty, golden slices.

Potato baking temperatures range from 350˚ to 450˚F. The sweet spot seems to be at 400˚F, a temperature that cooks the potato all the way through and crisps the skin without singeing it. That said, you don't need to strictly adhere to a certain temperature every time you bake a potato.

We have two ovens - one with two racks, the other with one. I typically wash the potatoes, poke them a few times, and place them right on the rack at about 400°F for 60 minutes.

Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer. When the potatoes are done, cut them down the middle and squeeze both ends. Place a slice of butter in the middle of the potato, sprinkle with salt and pepper and serve hot.

adjective. (of food, especially fried potatoes) cooked with pieces of onion.

In the multiple-stage technique, potatoes are prepared using more than one cooking method before they are a finished dish. One example of potatoes prepared using the multiple-stage method is lyonnaise potatoes. In this recipe, the potatoes are precooked, sliced, and then fried with onions.

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.

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.

Chefs put salt on the outside of their baked potatoes

Breaking through a shatteringly crisp potato skin to get to the fluffy interior is one of the main draws of dining on a steakhouse spud, in our book. The secret to achieving this is a hefty dose of salt.

Skip the foil!

The key to making a good baked potato is getting really crispy skin. If you wrap the potatoes in foil, the potato skins will shrivel and soften in the oven. For the best results, leave the potatoes unwrapped.

Do potatoes cook faster covered or uncovered in the oven? ›

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.

Visual signs: The potato skin will start to wrinkle when over cooked. The potato, when wrapped in foil or placed on the bottom of a pan will have a dark brown spot on the bottom, a sure sign of over cooking. Foil traps the moisture in the potato causing the skin to be wet and the inside flavorless or gummy.

Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.

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.

Soaking potatoes in water helps remove excess starch.

Destoning, washing, peeling, cutting, cooking, mashing, drying, granulating, and packaging, all Potato processing methods are effortlessly performed.

Prepared in its skin or peeled and cooked by methods including boiling, grilling, sautéing, and frying, the potato is used as a main dish or as a side dish, or as an ingredient. It is also used as a thickener, or for its by-products (starch or modified starches).

New potatoes are potatoes that are harvested when they're still very young, before their sugar content has converted to starch. They're small with thin skins, and their flesh is smooth and creamy when cooked. New potatoes taste best when they're roasted or boiled, rather than fried.

Starchy potatoes such as Russet or Idaho potatoes are ideal for baking, mashing, and frying. Waxy potatoes are best to use in any recipe where you want the potato to keep its shape. Examples are Red Bliss, Russian Banana, and fingerlings.