I remember my father’s regular cooked meal as a child. My daughters and I would compete over the largest baked potatoes and dress them up with cheese and sour cream instead of fighting over the beautifully rare meat pieces. I had a basic childhood tradition of baking potatoes: put a few holes in a brown and bake until sweet. Everything expensive, but it got the job done. Never did I think about altering the way they’d often been. Why fix something that is n’t broken, right? That all changed when I discovered Ina Garten’s recipe for fried potatoes, the wife of all-time comfort food. Correct to Ina’s form, the recipe for her Crusty Baked Onions with Whipped Feta Cheese is straightforward, but the technique and flavor combination take the traditional fried potato to new levels. I gave the menu a try for a new Sunday family supper, and in my father’s words,” This is the only way to eat a fried potato”. What makes this type of baked potatoes but unique?- Molly Adams There are several issues, but this began with my favourite: the surface! I’ve often eaten the body of fried potatoes. Growing up, my mother told me that the body, just like the wheat crust, made you wise. No smart ploys are required to persuad diners to enjoy the complete baked potato in Ina’s edition. In truth, the body is the very best piece. To create an amazing surface, Ina calls for making a herby, fruity sea water to wash all over the corn. The best tool for this task is a little food computer, but you could also use a mortar and pestle, or finely chop the herbs before combining them with the sugar and lemon zest. Make sure the potatoes are extremely dry after wiping them clean so that the salt rub can adhere to them. I wash the potato skin with a stiff bristle clean, then finish them in a tea handkerchief for a few minutes to remove any remaining moisture. Therefore, using my hands to subscribe the water wash to the floor, I apply olive oil to each potato. When the potatoes are appropriately seasoned, they roast for 60 to 75 days at 400˚F. My onions were of regular size, as shown in the picture below, and they took 75 hours to be tender. When they emerge from the cooker, the body is clean, golden brown, and total of taste. Molly Adams ‘ simple dishes These fried potatoes may be excellent left in, but they are upgraded with a little bit of whipped feta. Broken feta, product cheddar, fresh lemon juice, and olive oil get whizzed in the food processor until smooth, next the thick spread is set on top of the split fried potatoes. The potato’s hot, soft interior and the great, tangy whipped feta act as a sensory opera of flavors and textures. I served the baked potatoes with steamed ribeye, some residual herbed water, and sailed green beans, giving meat and potatoes a whole new meaning! My sole tips? Create a triple batch so that you have crumbs. For a quick breakfast, I’ve been reheating the potatoes in the air burner. The body gets also crispier, and the greek topping gets sparkling and golden brown. What could possibly be superior? Just Recipes / Molly Adams

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