Ina Garten's method for baking potatoes emphasizes a herby, salty coating made with fresh rosemary, lemon zest, and sea salt. This approach avoids using aluminum foil, allowing the potatoes to develop a crisp skin while remaining creamy inside. Although the recipe requires some additional preparation, it is deemed worth the effort. Alongside the potatoes, Garten recommends a unique whipped feta topping with additional herbs, enhancing the overall flavor profile and presentation, making the dish feel restaurant-quality.
With a herby, salty coating of fresh rosemary and lemon zest, Ina Garten's baked potatoes achieve a perfectly crisp exterior and creamy interior without using foil.
Instead of wrapping the potato in foil, Garten just covers a baking sheet with foil and places the spuds on top, resulting in a perfectly baked potato.
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