Crispy Sea Salt-crusted Parsley Jacket Potatoes
Dad had many gardens to tend, after he retired from banking ~ at home, at the large Community Garden he established, and at the Louisville Zoo, where he displayed a garden for zoo visitors.
Bubba loved that! He'd go to the zoo with Grandpa, and while Grandpa gardened, Bubba visited all the animals.
I've watched him dig up many a potato, he was an expert at it ~ no digging fork holes in his potatoes!
So I’ve always been slightly obsessed with baked potatoes, my favorite potato! Just a pat of butter, a little salt and lots of pepper does it for me most times…
But when it’s finished with a crackling crust, with a dollop of sour cream, I’m in potato heaven…
The humble spud is the quintessential comfort food, and it wins the prize for the most versatile vegetable ~ there are only so many ways you can cook broccoli, and roasted broccoli could never compete with a baked potato.
First off, start wth the starchy russet potato, with a sort of thick skin.The pectin holding the russet’s cells together breaks down easily when cooked, resulting in a more granular, powdery texture. Hands down, most chefs swear by this choice of potato for baking.
Scrub the potato well, dry it and puncture the potato in several spots with a fork. You don’t want to take a slight chance of it exploding due to pent-up steam. So, put some holes in it for safety’s sake!
Slather the potato with olive oil for added flavor and great texture, the skin becomes tough without it.
Combine a mixture of sea salt, seasoned pepper, garlic and parsley in a bowl. Roll the potato in the coating and it’s ready to bake into a delicious potato.
Bake in a preheated 400° oven or do it my way ~ in an air fryer for that perfect crackling crust.
An Air fryer does a great job of baking potatoes. The oil and seasonings on the skin results in a beautiful crisp baked potato.
It’s crispy, crackling, crunchy on the outside and snow-white pillowy soft on the inside.
Want to enjoy perfect baked potatoes every time? Try using an air fryer!
Air Fryer Sea Salt-crusted Parsley Jacket Potatoes
3 russet baking potatoes, medium-sized
2 tablespoons olive oil
1 tablespoon sea salt
2 teaspoons parsley, dried
1 tablespoon garlic powder, optional
Sour cream, or toppings of your choice
Wash potatoes and puncture with a fork several times
Coat potatoes with oil.
Combine salt, parsley and garlic powder in a bowl; roll potatoes in the mixture.
Place into the Air Fryer basket.
Cook potatoes at 390° for 35-40 minutes, until fork tender.
Slather with your favorite toppings, chives, cheese, bacon bits, etc!
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea