One of the most common uses of the microwave must surely be making a jacket potato. They certainly cook quickly,but they can be somewhat unsatisfying. The very speed with which they cook seems to deprive the spud of flavour. Cooked in a traditional oven the outside skin crisps up, providing depth of flavour and contrasts in texture. The nuked spud seems soft and pallid in comparison.
My technique is designed to give the potato back some some flavour and texture. It is still quick, and the gain in flavour is significant.
1. Prick potato with fork a couple of times and cook as normal in the microwave.
2. Cut potato in half through longest axis.
3. Score cut sides of spud lightly in a diamond pattern.
4. Cut a piece of butter about an inch square from a fridge-hard block.
5. Spear butter with a fork and run gently over the cut surface of the potato, allowing as much butter to melt as your waistline or conscience will allow.
6. Grind plenty of black pepper and salt onto the now slightly roughened, buttery surface.
7. Place under a pre-heated grill until golden, brown, and irresistible.
I came up with the idea as an alternative to full-on roast potatoes. You get some of the crunch without so many calories!
2 comments:
They look good. How come yout put the butter on before grilling?
I find that grilling it with the butter already on adds to the flavour and helps get that golden look. Feel free to deconstruct the recipe and add the butter later though. Let me know how it comes out!
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