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I don't get baked potatoes (programming.dev)
submitted 3 days ago by to c/autism@lemmy.world
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Would you like a lump of unsalted, uunflavored starch? No? What if we slice it open and dump in a lot of heavy flavor ingredients and spices? That way you can overwhelm your taste buds in the first few forkfuls, and the remaining unflavored mass will taste even blander by comparison!

Who invented this and what did they have against dicing the potato in appropriately sized chunks to absorb and distribute the flavor?

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[–] 7 points 3 days ago (3 children)

Never heard of crisping the outside. That sounds divine.

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  • [–] 2 points 2 days ago (1 child)

    This is actually nuts to me, that the phenomenological baked potato has fallen so far that crisp skin assignment isn't ubiquitous. It should be the first several sensory impressions which are evoked by the mind potato. The smell of the baked skin, the sizzling oil on the plate, the big flakes of finishing salt, the crunch of the skin as you cut it... IDK what kind of baked potatoes they are serving kids these days, but if you cannot hear your potato then send it back.

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  • [–] 1 point 2 days ago

    I believe that some of us in the west have done the potato a grave injustice. Turns out that things like seasoning and texture can make or break a dish.

    Growing up, I was never a fan of mashed potatoes. They were what I imagined people ate in sci fi distopias--generic nutritional paste. Then as an adult, I offered to help at a family gathering and they put me in charge of mashing the potatoes. I was given a half cup of butter and instructed not to add too much salt. I summoned my inner Gordon Ramsey and mentally said "fuck that" and I added salt, butter, cream cheese, some half-and-half, then more salt and butter until they tasted good. And I mashed those suckers like I was whipping heavy cream. And wouldn't you know it, everyone liked them, even the ones who "don't like salt in things" (yes you do, you pathological liars). And now I am responsible for mashing potatoes at family events.

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  • [–] 4 points 3 days ago* (last edited 3 days ago)

    It's really good and you can have it with minimal prep. Just wash, dry and throw it in an air fryer or convection oven. You don't even need to poke holes in it.

    I like more elaborate potatoes, though, so after that, I tear it up into bite-sized pieces. Then I add diced onions, black pepper and either salt or a seasoning mix that contains it. I put shredded cheddar on top and melt it on in the microwave. I take it out and serve with a thin coating of sour cream. It's one of my favorite meals. The crispy skin makes a big difference.

    Still, there's no need to do all that. Just the air fryer will get the skin crispy and you could eat it like an apple, if you wanted to.

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