Many years ago as an apprentice one of my jobs was to prep and bake 50 pounds of potatoes for dinner service. Standard procedure was to wash, dry, roll them in vegetable oil, salt liberally and wrap them in foil. Came out perfect and delicious every time.
We prep our potatoes the way you recommend but we cook ours in the air fryer for 1 hour at 400 degrees they always come out great. We like to top it with butter, chopped turkey or beef, shredded sharp cheddar and and hot sauce or BBQ sauce. Yum Yum
Never use foil, you are completely right. It steams them. I wash my potatoes and then roll them in salt, which dries out the skins, microwave for about 3 to 4 minutes and finish in the toaster oven at 400* for 20 minutes....perfectly fluffy and crunchy skins in about 30 minutes total. Using the Microwave to get the inside started is the key along with the salt. You wont have to salt your potato at all.
A better tip than rolling them in salt is something I learned a long time ago. Dissolve some salt in a bowl of water and use that to go wet your potato. The dissolved salt will be spread more evenly on the skin after water evaporates while baking. Once I learned about this I never went back to the old methods. 😉
You just cant beat a baked spud! Great video - thanks! I do mine in the microwave for 5 or 10 minutes (depending on size) which speeds things up a little without compromising the texture.
Take a clean dry potatoe, stab it here and there with a fork ( let's steam out as it bakes)..rub a bit a Crisco like product over your hand and "greSe" up the potatoes. Roll around that LIGHTLY greased potatoe in kosher salt..and place in the over. (No pan under it. I have to many things to wash as it is.) Bake at 425 for 30-45 minutes. The size of the potato dictates length of time needed. When easily pierced with an impliment of destruction, cut almost through in quarters. Push all 4 cuts simultaneously. Players and dress as ordered. Done.
I worked as a Cook / chef for 29 years, in the 80`s we cook potatoes with foil, if you use them fast they dont get soggy or take the foil after cooking, they last like 40 minutes on the warmer. potatoes with not foil tasted better but may take little longer to cook. we never use salt on them , oil / garlic yes, left over potatoes are good to make potatoes skins / salad, they dont go to wasted. they can be microwave at home but they never taste the same. and convection oven will cook the potatoes faster but keep the temp at 350.. higher will get the potatoes skins a little burn. regular ovens can get the temp higher but make sure it is calibrate with a inside thermometer. Ps. also we never cut or make wholes on them, I never seem a bake Potatoe explode unless is done in the microwave the wrong way.
I worked at a restaurant in the early 80's. They would boil dozens of potatoes whole, keep them in a tray in the cooler. When someone ordered a baked potato they'd microwave one to reheat and then wrap it in little pre-made foil squares and toss it on a plate. At home I mic for five minutes, coat in oil and salt, and finish (unwrapped) in a 450 oven for 15 minutes
Bonjour/Howdy from a native Texan living in the French Riviera ... quite the quandary we both have ... I can't get Russets over here and you have no "real" Butter stateside (and don't give me that Irish stuff). But great tips and much appreciated.
I rap mine in plastic wrap then pierce it a couple of times, set my microwave to baked potato comes out perfect every time. Works on sweet potatoes too.
Combining microwave and oven if just cooking for self yields the best results.. oven only 60 to 90 mins. But microwave for 15 to cook insides while oven is heating to max temperature. 220c on mine. Then crisp outside for 15 to 20. Then either microwave, or oven or grill preheated ingredients (if needed via microwave). Depending on fillings.
I start mine in the microwave and bake them about 75% then brush with oil, add salt to skin and finish in the oven. Ghee clarified butter + salt + black pepper to taste.
My cooking method is to microwave it for 7 minutes while the oven is getting to the 450 temp. Then into the oven for 20 minutes. I usually don't poke holes. After it's done, then add toppings.
Americas Test Kitchen recommends brushing on oil in the last 10 minutes of a brined potato so it's crispy. doing before cooking it most of the way makes the skin tough.
The problem with most HOME baked potatoes is that they are not cooked on their own - but are generally put into the oven along with a roast. Since most of us do not have multiple ovens at home = we have little choice in that instance. So, the potatoes are being cooked at Likely the correct temp and time for the meat- not the potato. Today - cooking them in an Air Fryer - which is basically a convection oven with higher fan speeds is one alternative.
Best baked potatoes are greased with shortening and wrapped in aluminum foil for an hour. Gives them a slightly crisp skin. Salt if desired before baking. I dont use salt.
As a chef back in the day, I used to lay out all the rinsed baked potatoes on a sheetpan with parchment paper(dishwasher will love you), potatoes still semi wet. Kosher salt crust. Bake like usual. Simple as that. Literally, zero food cost, delicious product and not greasy using an oil as a binder, but water,. Used to get the jumbo 60 count Idahos for 8 - 12 dollars a case(40lbs) Yea, was $0.20 a lb all the time. I miss the ole days. This was only 14 years ago, mind you. Could serve a beautiful simple product at a great price. I was getting full racks on pork baby back ribs out of Wichita for 3.85 cost per slab on average. 3.85!!! for one of the best products in the country. Sigh
Whenever we eat out, my husband always orders the steak fries. Sometimes I'll suggest a baked potato instead, and he'll say that they never taste as good as they do at home. He also says at the restaurant they taste more steamed than baked. At home, I never wrap our potatoes in foil, which may be the reason. Or it might be that we buy our (Long island) potatoes at a farmers market in 50lb bags and store them in the (cool) basement until used up. Maybe this dries them out a bit, although not sure.
I've never had a baked potato at a restaurant that I really liked. The texture is off for my taste. I bake potatoes in the oven, the skin oiled, and let them go until they start to crisp. I tap them with a fork, or knife, and if they make a nice tap sound like you were rapping a piece of plastic they are done. You have to insure they don't blow up. Once done, loaded with butter, pepper, and salt.
Large russet, washed, 9-10 minutes in a 1000w microwave. Throw it a few times against the counter, with quarter-turns. Slice end-to-end. Cross-cut across the white. Salt, pepper, butter; mash & mix with a fork. Add other toppings or not as you like. (Sour cream, chives, chili, chicken/turkey stew, New England clam chowder, poultry/country gravy, shredded cheese, marinara sauce, sautéed mushrooms, steamed broccoli, caramelized onions, crispy French's fried onions, crumbled bacon, etc) Always tasted good and fluffy to me.
Ok, I have watched this twice & not heard @ what temperature is best to bake the potatoes in & for how long. I must have missed it, I'm hoping someone can please help me out with this!?! Thank you!!!
For a quicker baked potato, microwave a single potato for 2 minutes on high and then transfer it to a 450 degree oven for 20 minutes. If cooking more than one potato, add two minutes for each additional potato in the microwave. Transfer to a 450 degree oven for 20 minutes. Obviously, do not wrap in aluminum foil for either the microwave or the oven. I love the time I save on these delicious quick baked potatoes.
Very simple question. If I make a baked potato at home, it isn't doctored up like that. Lucky if it gets buttered. I think it is a proven fact that anything you don't have to make yourself is better. Is that wrong?
I think that root cellars have gone the way of the Dodo. The fact is, they cannot exist in places like Florida where there are no basements because of the high water table. Root cellars were basically Holes in the ground where you stored root vegetables - you would find them on farms and in farm country but not much else for at least the last 100 years in the USA. If you ever watched the Wizard of OZ - they had a root cellar they went to when the "Twister" came.
I think they are usually worse, sometimes even bad. Depends on where you go obviously, but I’m rarely wowed in a restaurant. Home made is almost always better in my family.
Are you kidding me? Restaurant baked potatoes are usually terrible, undercooked with soft skin that feels like wet paper. She says “don’t use foil” and I agree. DON’T USE FOIL. But every restaurant I’ve ever gotten a baked potato from has in fact, baked it in foil and usually serves it in foil as well. Or, if they didn’t bake it in foil they wrapped it in foil after to keep it hot, which ruins the skin. Honestly. Yes, use russet or Idaho potatoes, clean them. No need for salt or oil. Yes, poke holes all over. Here is the biggest secret-stick baking nails in from both ends and if possible thin metal skewers all around. The metal helps get the heat inside the potatoes. (You can usually get the nails at a cooking gadgets area of a home goods store, but you can also get nails at a hardware store or use metal forks). Stick them in the oven at your highest possible temperature and leave them for a full hour. They will be great.
I guess this video might be a little useful for the most novice I've cooked but for 95% of people alive on the earth they already know that russets are baking potatoes. And there are no secondary or third choices as far as a baked potato.
Wtf, microwave baked potatoes are delicious. Don't poke any holes in it, just dry and bake for 8 minutes. Then peel the skin and you have a soft inside with chewy outer crust.
When I order a baked potato from rib cage, or from any other barbecue joint, the potato is never done correctly. It is not baked long enough. Which means that the potato itself is a terrible tasting potato why can’t these places bake their potatoes the right way? It’s awful.
Yeah, but if the air isn’t correct down there, you can die from the potatoes hear about that family who went down in the potato salad, and each one of them went to go check on another, and they all died because of the toxic fumes
Why Baked Potatoes Always Taste Better At A Restaurant..... They don't. You can't get a crispy skin at a restaurant. They're steamed at a restaurant, not baked. This gives them holding time , but makes the skin soggy,
Maybe you have a great recipe for them. If you do, could you please share it, so others can reproduce the deliciousness at home? That would be much apreciated.
@@anadraguleanu8710 Set oven to 550. Wash skins thoroughly. Coat skins in peanut oil and salt. Set to bake naked on the rack. About 1 hr 15 minutes for a large baked potato. The oil with crisp the skin and the potato will end up fluffy.
Restaurant potatoes are better because of two additions, SALT and FAT. Potatoes have some nutritional value, but add the two things make them delicious, and you’ve lost all that. And really, how many people have a root cellar? You think this is 1875? And Guy Fieri?!?! How about some advice from a real chef, not a TV personality who pretends to be one. Restaurants and (bad) chefs are obsessed with over salting their food. Want hypertension, eat like Guy.
Unrefined coconut oil, extra virgin olive oil or cultured vegan butter (not margarine) are great butter substitutes for baked potatoes, pancakes and more.
Looks great but I prefer the other way with out salt, salt sugar wheat and grains and direct sunlight in order are the worst things on the planet a human can ingest regularly, in the last three years I’ve quit salt sugar wheat direct sunlight at best chewing tobacco coffee and caffeine and some others but my skin has went from flabby loose wrinkles cottage cheese and white hair to elastic skin stuck to my muscles with none of what I just said any longer my hair turned back dark all over my body I also take Trans Resveritrol in oil and nicotinamide mono nucleotide which directly makes NAD nicotinamide Adenine Dinucleotide.. this is what keeps you alive any time you get injured your NAD is what is used to repair you, this is why when you get to be 60 or so you age Exponentially faster then ever…..all wheat and grains in the US are sprayed with Glyphosate which don’t hurt your biome but it really affects the DNA of your Microbes and in any symbiotic relationship one effects the other, plus the only thing bread actually does is keep you fat because of convenience for sandwiches or burgers but I use butter lettuce as bread and don’t add lettuce to it…
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Many years ago as an apprentice one of my jobs was to prep and bake 50 pounds of potatoes for dinner service. Standard procedure was to wash, dry, roll them in vegetable oil, salt liberally and wrap them in foil. Came out perfect and delicious every time.
Did you ever soak them in salt water?
@@Handofseeds nope, just oil and coarse salt on the outside.
Can confirm, this is exactly how baked potatoes are prepped at Cracker Barrel 😁
@@coinmaster1922 I lost confidence as soon as you said Cracker Barrel.
We prep our potatoes the way you recommend but we cook ours in the air fryer for 1 hour at 400 degrees they always come out great. We like to top it with butter, chopped turkey or beef, shredded sharp cheddar and and hot sauce or BBQ sauce. Yum Yum
Do you soak your potatoes in salt water before cooking?
I have worked at plenty of restaurants over the years and can say easily that my bakers are better than what you will find at any restaurant. :)
How do you do it?
Yes.. please explain
Never use foil, you are completely right. It steams them. I wash my potatoes and then roll them in salt, which dries out the skins, microwave for about 3 to 4 minutes and finish in the toaster oven at 400* for 20 minutes....perfectly fluffy and crunchy skins in about 30 minutes total. Using the Microwave to get the inside started is the key along with the salt. You wont have to salt your potato at all.
A better tip than rolling them in salt is something I learned a long time ago. Dissolve some salt in a bowl of water and use that to go wet your potato. The dissolved salt will be spread more evenly on the skin after water evaporates while baking. Once I learned about this I never went back to the old methods. 😉
Or... essentially a convection oven
You just cant beat a baked spud! Great video - thanks! I do mine in the microwave for 5 or 10 minutes (depending on size) which speeds things up a little without compromising the texture.
Take a clean dry potatoe, stab it here and there with a fork ( let's steam out as it bakes)..rub a bit a Crisco like product over your hand and "greSe" up the potatoes. Roll around that LIGHTLY greased potatoe in kosher salt..and place in the over. (No pan under it. I have to many things to wash as it is.) Bake at 425 for 30-45 minutes. The size of the potato dictates length of time needed. When easily pierced with an impliment of destruction, cut almost through in quarters. Push all 4 cuts simultaneously. Players and dress as ordered. Done.
i love potatoes and this video made my mouth water so much! going to make a baked potato now
I worked as a Cook / chef for 29 years, in the 80`s we cook potatoes with foil, if you use them fast they dont get soggy or take the foil after cooking, they last like 40 minutes on the warmer.
potatoes with not foil tasted better but may take little longer to cook.
we never use salt on them , oil / garlic yes, left over potatoes are good to make potatoes skins / salad, they dont go to wasted.
they can be microwave at home but they never taste the same. and convection oven will cook the potatoes faster but keep the temp at 350.. higher will get the potatoes skins a little burn.
regular ovens can get the temp higher but make sure it is calibrate with a inside thermometer.
Ps. also we never cut or make wholes on them, I never seem a bake Potatoe explode unless is done in the microwave the wrong way.
Thank u for the advice. Did u ever soak in salt water before cooking? Thanks
I worked at a restaurant in the early 80's. They would boil dozens of potatoes whole, keep them in a tray in the cooler. When someone ordered a baked potato they'd microwave one to reheat and then wrap it in little pre-made foil squares and toss it on a plate. At home I mic for five minutes, coat in oil and salt, and finish (unwrapped) in a 450 oven for 15 minutes
Bonjour/Howdy from a native Texan living in the French Riviera ... quite the quandary we both have ... I can't get Russets over here and you have no "real" Butter stateside (and don't give me that Irish stuff). But great tips and much appreciated.
I rap mine in plastic wrap then pierce it a couple of times, set my microwave to baked potato comes out perfect every time. Works on sweet potatoes too.
Combining microwave and oven if just cooking for self yields the best results.. oven only 60 to 90 mins.
But microwave for 15 to cook insides while oven is heating to max temperature. 220c on mine. Then crisp outside for 15 to 20.
Then either microwave, or oven or grill preheated ingredients (if needed via microwave). Depending on fillings.
I start mine in the microwave and bake them about 75% then brush with oil, add salt to skin and finish in the oven.
Ghee clarified butter + salt + black pepper to taste.
My cooking method is to microwave it for 7 minutes while the oven is getting to the 450 temp. Then into the oven for 20 minutes. I usually don't poke holes. After it's done, then add toppings.
Americas Test Kitchen recommends brushing on oil in the last 10 minutes of a brined potato so it's crispy. doing before cooking it most of the way makes the skin tough.
The problem with most HOME baked potatoes is that they are not cooked on their own - but are generally put into the oven along with a roast. Since most of us do not have multiple ovens at home = we have little choice in that instance. So, the potatoes are being cooked at Likely the correct temp and time for the meat- not the potato. Today - cooking them in an Air Fryer - which is basically a convection oven with higher fan speeds is one alternative.
Best baked potatoes are greased with shortening and wrapped in aluminum foil for an hour. Gives them a slightly crisp skin. Salt if desired before baking. I dont use salt.
As a chef back in the day, I used to lay out all the rinsed baked potatoes on a sheetpan with parchment paper(dishwasher will love you), potatoes still semi wet. Kosher salt crust. Bake like usual. Simple as that. Literally, zero food cost, delicious product and not greasy using an oil as a binder, but water,. Used to get the jumbo 60 count Idahos for 8 - 12 dollars a case(40lbs) Yea, was $0.20 a lb all the time. I miss the ole days. This was only 14 years ago, mind you. Could serve a beautiful simple product at a great price. I was getting full racks on pork baby back ribs out of Wichita for 3.85 cost per slab on average. 3.85!!! for one of the best products in the country. Sigh
Actually natural cultured vegan butter (not margarine) made from coconut oil is as good as dairy butter. Great tips on making a perfect baked potato!
Nothing beats fresh dairy butter...
Coconut oil? Yuck
Whenever we eat out, my husband always orders the steak fries. Sometimes I'll suggest a baked potato instead, and he'll say that they never taste as good as they do at home. He also says at the restaurant they taste more steamed than baked. At home, I never wrap our potatoes in foil, which may be the reason. Or it might be that we buy our (Long island) potatoes at a farmers market in 50lb bags and store them in the (cool) basement until used up. Maybe this dries them out a bit, although not sure.
Foil only goes on when it's served to hold the heat and allow you to fluff it. Foil, fluff, cut and squeeze the sides to shape it . . . bip bam boom.
I've never had a baked potato at a restaurant that I really liked. The texture is off for my taste. I bake potatoes in the oven, the skin oiled, and let them go until they start to crisp. I tap them with a fork, or knife, and if they make a nice tap sound like you were rapping a piece of plastic they are done. You have to insure they don't blow up. Once done, loaded with butter, pepper, and salt.
What! Never had a BP better than what I make at home EVER lol
Large russet, washed, 9-10 minutes in a 1000w microwave.
Throw it a few times against the counter, with quarter-turns.
Slice end-to-end. Cross-cut across the white.
Salt, pepper, butter; mash & mix with a fork.
Add other toppings or not as you like. (Sour cream, chives, chili, chicken/turkey stew, New England clam chowder, poultry/country gravy, shredded cheese, marinara sauce, sautéed mushrooms, steamed broccoli, caramelized onions, crispy French's fried onions, crumbled bacon, etc)
Always tasted good and fluffy to me.
I go with the Mitch Hedberg method for Baked Potatoes.
🥔 😂
Okay, I am Lactose Intolerant so I cannot not ingest any form of Dairy, specially Butter. SO I use margarine, for me it works just fine and tasty.
Only the weak are lactose intolerant
Ok, I have watched this twice & not heard @ what temperature is best to bake the potatoes in & for how long. I must have missed it, I'm hoping someone can please help me out with this!?! Thank you!!!
450 for 45 min
@@HarryFish7
Thank you! 🤗
550 for an hour and 15 min
For a quicker baked potato, microwave a single potato for 2 minutes on high and then transfer it to a 450 degree oven for 20 minutes. If cooking more than one potato, add two minutes for each additional potato in the microwave. Transfer to a 450 degree oven for 20 minutes. Obviously, do not wrap in aluminum foil for either the microwave or the oven. I love the time I save on these delicious quick baked potatoes.
Potatoes can cook at high temperatures. But any temp will do, as long as they are soft when you squeeze them gently.
Who _the_ _fuck_ puts tuna and corn in their baked potato (7:25)?
If you slice them right away like suggested then can you wrap in foil till ready to eat? Or should I wait to slice?
I always think my baked potatoes tastes better wrapped in foil, pulled from a fire. 🥰
In 50 years I've yet to have a better one than a home cooked spud.
Very simple question. If I make a baked potato at home, it isn't doctored up like that. Lucky if it gets buttered. I think it is a proven fact that anything you don't have to make yourself is better. Is that wrong?
So, why do the restaurants always serve the baked potato wrapped in foil?
I want to start a baked potatoes business. My boss is an organic potatoe distributor. Any advice from anyone would be awesome!
I only have one problem. It's too hot to run the oven at 450° for 45 min unless its the dead of winter. 😢
Now I'm craving a baked potato.
Who tf has a root cellar??? I live in an apartment! I don’t have a garage or basement!
I think that root cellars have gone the way of the Dodo. The fact is, they cannot exist in places like Florida where there are no basements because of the high water table. Root cellars were basically Holes in the ground where you stored root vegetables - you would find them on farms and in farm country but not much else for at least the last 100 years in the USA. If you ever watched the Wizard of OZ - they had a root cellar they went to when the "Twister" came.
They don't always taste better, I would say that they never taste better then mine.
I think they are usually worse, sometimes even bad. Depends on where you go obviously, but I’m rarely wowed in a restaurant. Home made is almost always better in my family.
😉
Are you kidding me? Restaurant baked potatoes are usually terrible, undercooked with soft skin that feels like wet paper. She says “don’t use foil” and I agree. DON’T USE FOIL. But every restaurant I’ve ever gotten a baked potato from has in fact, baked it in foil and usually serves it in foil as well. Or, if they didn’t bake it in foil they wrapped it in foil after to keep it hot, which ruins the skin. Honestly. Yes, use russet or Idaho potatoes, clean them. No need for salt or oil. Yes, poke holes all over. Here is the biggest secret-stick baking nails in from both ends and if possible thin metal skewers all around. The metal helps get the heat inside the potatoes. (You can usually get the nails at a cooking gadgets area of a home goods store, but you can also get nails at a hardware store or use metal forks). Stick them in the oven at your highest possible temperature and leave them for a full hour. They will be great.
I prefer home baked potato, restaurant potatoes are Not better than home baked,, thank you
I guess this video might be a little useful for the most novice I've cooked but for 95% of people alive on the earth they already know that russets are baking potatoes.
And there are no secondary or third choices as far as a baked potato.
Microwave baked potatoes are actually the best.
Idaho potatoes ARE russet potatoes which makes them #1.
if your baked potatoes taste better at a restaurant, you are not doing it right. it's not complicated!
Yep...
Right?
Those headlines about getting restaurant quality baked potatoes at home are laughable. No thanks, my home baked are best.
i like em crispy on the outside cant get that atva resturaunt
Wtf, microwave baked potatoes are delicious. Don't poke any holes in it, just dry and bake for 8 minutes. Then peel the skin and you have a soft inside with chewy outer crust.
If you put them in the warmer un cut?
Never understood the many references to potatoes.
And I agree.....NO FOIL!!!
I make em at home all the time and they come out just ass good
Not sure I want my potato ass good. 😊
@@cmarkn 😂😂😂😂😂
Look up “Jacket Potato” for the best ones !
What is the clip at 5:08 ?
You MIGHT get MORE VIEWS
If you didn’t have so many commercials....Jesus 🤨🤨
If you’re messing up baked potatoes I feel sorry for you. But that’s a problem you can fix quickly
New potatoes are a baked potato no-no AND I prefer them whether fried, baked or boiled.
I'll help you with a title, how to make baked potatoes restaraunt style.
When I order a baked potato from rib cage, or from any other barbecue joint, the potato is never done correctly. It is not baked long enough. Which means that the potato itself is a terrible tasting potato why can’t these places bake their potatoes the right way? It’s awful.
Yeah, but if the air isn’t correct down there, you can die from the potatoes hear about that family who went down in the potato salad, and each one of them went to go check on another, and they all died because of the toxic fumes
I heard about that sad story. Tragic.........But auto correct can be amusing.
A simple tossed salad always tastes better in a restaurant too. Don’t know why.
Scripted by ChatGPT vibe.
Its based on mass
My baked potatoes are always better than a restaurant.
Did anyone else find themselves going back to listen to stuff again and still not understanding.
Baked potatoes taste better at a restaurant because most people today can't cook the simplest things and are too damn lazy to learn.
Umm. They don’t.
Why Baked Potatoes Always Taste Better At A Restaurant..... They don't. You can't get a crispy skin at a restaurant. They're steamed at a restaurant, not baked. This gives them holding time , but makes the skin soggy,
Maybe you have a great recipe for them. If you do, could you please share it, so others can reproduce the deliciousness at home? That would be much apreciated.
I’m here for it too 🤔
I agree I’d love any tips you have. I’ve NEVER gotten a crispy skin on a baked potato at a restaurant or at home.
@@anadraguleanu8710 Set oven to 550. Wash skins thoroughly. Coat skins in peanut oil and salt. Set to bake naked on the rack. About 1 hr 15 minutes for a large baked potato. The oil with crisp the skin and the potato will end up fluffy.
Her voice is getting on my LAST NERVE, UGH 😫
Restaurant potatoes are better because of two additions, SALT and FAT. Potatoes have some nutritional value, but add the two things make them delicious, and you’ve lost all that. And really, how many people have a root cellar? You think this is 1875? And Guy Fieri?!?! How about some advice from a real chef, not a TV personality who pretends to be one. Restaurants and (bad) chefs are obsessed with over salting their food. Want hypertension, eat like Guy.
Because at restaurants they use unhealthy amounts of butter and salt. Simple as that.
Unrefined coconut oil, extra virgin olive oil or cultured vegan butter (not margarine) are great butter substitutes for baked potatoes, pancakes and more.
@@jKLa I know. I'm stating what is common practice in the trade.
@@tawnieriekena7 : ) I'ts good to know! Many don't.
The butter and salt aren’t bad, it’s the starchy potato that isn’t so good for you. But I eat them occasionally anyway, as a treat!
Idaho potatoes ARE Russet potatoes so why are they in second place?! Do a little research. 🙄
Wack af
Looks great but I prefer the other way with out salt, salt sugar wheat and grains and direct sunlight in order are the worst things on the planet a human can ingest regularly, in the last three years I’ve quit salt sugar wheat direct sunlight at best chewing tobacco coffee and caffeine and some others but my skin has went from flabby loose wrinkles cottage cheese and white hair to elastic skin stuck to my muscles with none of what I just said any longer my hair turned back dark all over my body I also take Trans Resveritrol in oil and nicotinamide mono nucleotide which directly makes NAD nicotinamide Adenine Dinucleotide.. this is what keeps you alive any time you get injured your NAD is what is used to repair you, this is why when you get to be 60 or so you age Exponentially faster then ever…..all wheat and grains in the US are sprayed with Glyphosate which don’t hurt your biome but it really affects the DNA of your Microbes and in any symbiotic relationship one effects the other, plus the only thing bread actually does is keep you fat because of convenience for sandwiches or burgers but I use butter lettuce as bread and don’t add lettuce to it…