Why You Don't Have To Wait That Long For Baked Potatoes At A Restaurant - Tasting Table (2024)

FAQs

Why You Don't Have To Wait That Long For Baked Potatoes At A Restaurant - Tasting Table? ›

Many restaurants pre-cook their potatoes partially. This could be by baking, microwaving, or even boiling them until they're almost done. When you order, they finish them off in a hot oven to get a crispy skin and ensure they're piping hot throughout.

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.

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.

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.

Toups also calls out a common mistake people make when baking potatoes. "I see a lot of people using foil to wrap their potatoes in but this is a big no-no and causes soggy skins!" he says. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture.

Q: 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.

Rumor has it that an un-pricked spud will explode in the oven—but in all actuality, that's unlikely.

Foil will prevent potatoes from drying out while they are kept warm – one of the reasons restaurants serve their baked potatoes in foil.

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.

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.

How long should you bake a potato at 350 degrees? ›

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

If the green tint on your taters is light and mostly skin-deep, peel them well to remove the green parts and go forth. But if they're starting to look like post-transformation Fiona, it's time to pitch 'em. Same goes for potatoes that have gone mushy or wrinkly—those are tell-tale signs of spoilage.

In addition to carbohydrates — a needed energy source for your body and brain — potatoes contain a wealth of micronutrients. They're a good source of vitamins, minerals and fiber. As a bonus, potatoes are low in calories, contain no fat or cholesterol, and are sodium-free.

Preheat the oven to 350° F and take the potatoes out of the fridge so they reach room temperature. To achieve a crispy skin, place the potato directly on the rack. (A cookie sheet would work well, too.) Bake for 15-20 minutes, or until the potato is heated through.

There's actually a quicker method you can employ when you plan to serve baked potatoes: Use the microwave to speed up the cooking process, which pretty much cuts the baking time in half.

Foil will prevent potatoes from drying out while they are kept warm – one of the reasons restaurants serve their baked potatoes in foil.

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.