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Baked Potatoes


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Potatoes are such a versatile vegetable. They pair well with a ton of dishes, make a perfect main or side. They are creamy, delicious and amazing with just about anything!

When I make baked potatoes, I personally use baby potatoes as they have a slightly sweet flavour and are creamier(they even look cute😁). I first had baked potatoes in barbeque nation, and I CANNOT get over them. they are just so tasteful and delicious that I knew I had to recreate this at home. After 7-8 tries with the sauce trying various proportions out, I finally struck gold with this one. Trust me, you gonna love this one.

In case you don't have baby potatoes available near you, you can also use large russet potatoes. Cut them in slices 3/4 of the way and add the sauce to elevate the experience.(like the picture below)


Ingredients:

10 baby potatoes or 1 large potato per person

For the sauce:
1/2 cup mayonnaise
1/3 cup hung curd(fresh)
1/3 cup ketchup
2 tablespoon mustard sauce
1 teaspoon red chilli powder
juice of 1/4 lime
1 teaspoon black pepper powder

Instructions:
  1. Wash the potatoes properly and boil them in a pressure cooker. (Basically put them in a cooker, fill the cooker with water until potatoes are submerged and close the lid. Put it on high flame for 1 whistle then lower the flame and let it cook for 4-5 minutes. then switch off the gas.)
  2. Let the potatoes cool after they boil. If you are using baby potatoes, then lay them on an oven tray and smash them a little using the back of a spoon so that you can see a little skin tear and the potato smush out. If you are using large potatoes, cut the potato open lengthwise 3/4 of the way(don't cut the potato in half) and scoop out a little potato from both sides.
  3. Then sprinkle salt, some black pepper and dab some butter on the potatoes and pop them in the oven for about 15 minutes at 200-degree Celcius. If you don't have an oven or microwave,  then you could place them in an iron kadhai or skillet and place it at high flame while tossing it a little to prevent charring. Your cue should be when the potato skins look crisp and a little brown.
  4. You are almost done!! now just plate them and smother some sauce on each potato and enjoy it. You could also add some fresh cream or cheese if you like it cheesy.


Peace. At last.
Tag @meghana_makes on Instagram to let me know how it turned out!

~Meghana




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Comments

  1. SandeepMay 2, 2020 at 10:16 PM

    Very nice

    ReplyDelete
  2. UnknownMay 2, 2020 at 10:52 PM

    Innovative cooking....very nicely described....keep it up
    ....God bless you

    ReplyDelete
  3. laxminarayanMay 8, 2020 at 10:46 PM

    You are writing blogs like a pro, like a product documentation. keep it up Megha.

    ReplyDelete

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