Martha Stewartis the poof of doing a lot with a little . Her recipes forpie crustandchicken noodle soupare accessible even to novice home base Captain Cook . The cookbook author and television personality ’s take on bake potatoes may be her elementary recipe of all . Instead of bestow fancy fresh ingredients to reinvent the classic , she swaps standard russet potatoes withYukon atomic number 79 . The smasher is a consummate example of how the most introductory preparations can yield yummy results .
AsThe Kitchnreports , Martha Stewart ’s twist on parched potatoes — or “ crownwork ” potatoes — comes directly from herInstagram page . Large russet white potato with snowy inside and dark dark-brown skin are many people ’s first option when baking potatoes . Yukon gold potatoes of have paler , thinner cutis and ample , yellow chassis . They lean to be smaller than russet , and when they ’re roasted in the oven they ’re usually cut into small , bite - sized pieces .
Larger Yukon gold are out there , and Martha Stewart demonstrate why you should be bake them in the style of russets . make fun your murphy whole at 325 ° F for about 90 minutes . Once they ’re out of the oven , smash them against your return just intemperately enough to burst the skin , then fluff the inside with a fork . Serve as you would regular baked tater : topped with Strategic Arms Limitation Talks , pepper , butter , sour cream , chives , or whatever accompaniments you prefer .
Because Yukon gold have slight skins than russets , they lend beautifully to crisping up in the oven . The creamy , slightly sweet figure is also enhanced by a dim roast at low heat . If you ’re looking for a side dish that delivers big takings for piddling travail , bookmark this recipe for dinner party tonight . And if you ’re willing to put slightly more study into your stiff side , here ’s a more Byzantine ( but still simple)recipe for the creamiest crush potatoesever .
[ h / tThe Kitchn ]
