How to make a Steakhouse-Quality, Crispy-Skinned Baked Potato like a Pro

We’ve all done it… gone to a steakhouse, ordered the baked potato, and were totally floored by how salty and crispy that skin was. Then you go home, make your own baked potato in foil and wonder why yours are always mush.

We did it too – and it was completely not ok to be making such amazing quality steaks at home, but having sides that fell short of the restaurant-quality show-piece steak on the plate. It had to be dealt with. And…

Ingredients:

– 1/2 Fresh Head of Garlic, each clove peeled.
– 1 Large Garlic Shallot (or enough small ones to make up the same size)
– 1 cup of Beef Stock
– 1/2 tablespoon of Salted Butter
– Peppercorn Blend
– Sea Salt Grinder
– Cornstarch
– Glass of Wine (For the cook, of course)

Prep…

Tag: Steak Pairings