Pan dry baked potatoes

    Pan dry baked potatoes

    14saves
    50min


    13 people made this

    About this recipe: For me this is one of my favorite ways to cook potatoes. It uses no oil, water or other liquid, as none at all is needed. The potatoes are cooked in their own skin, similar to jacket potatoes, but done in a saucepan. Traditionally, this dish would have been cooked in a clay pot, but any thick-bottomed saucepan with a tight fitting lid will do. You really must try this! Have faith in the method below, it works and, no, the potatoes will not burn! I have also done these pots adding harrisa at the end, or garlic, truly delicious.

    London, England, UK

    Ingredients
    Serves: 2 

    • 300g waxy new potatos, or any other potatoes
    • 1/2 teaspoon sea salt
    • 1 knob butter

    Method
    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Wash and dry potatoes if necessary. The original recipe used new potatoes, but I have used many different ones with good success.
    2. Sprinkle salt into bottom of large heavy bottomed pan. Place potatoes into pan. You want them all in contact with the bottom of the pan in one layer.
    3. Put lid on, and put on a medium high hob. Please have faith here, as most people want to turn this down as they think it's going to burn, it won't burn but you need the extra heat to cook the potatoes through and to char the outside. Do not open the lid yet! Keep it closed.
    4. After 15 minutes on medium high, open the lid and turn the potatoes over (Be careful -- it's very HOT!) or shake the pan to move them around.
    5. Cook on medium high for another 15 minutes. Turn again.
    6. Cook for another 5 to 15 minutes. Depending on the size of the potatoes, cooking time is usually 30 to 45 minutes.
    7. Once tested with a knife, you can empty into serving dish and add butter.

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