Dry the potatoes with paper towels. Remove your potato from the oven, let cool for five minutes, then slice open with a sharp knife and load it up. Restaurants make baked potatoes quickly by baking them in advance and holding them in warming equipment until they are served. Each day, thousands of people search "how to bake potatoes." After 50 minutes, remove the baking sheet and carefully place it on the When it comes time to serve the potato, it is really simple. Using a fork and squeezing leaves you with hills and valleys of rough potato meat that the butter will soak into and stick to. Do I bake potatoes with or without foil I like to save that and use it as the base in a soup, once again utilizing waste and cutting down food costs. May 26, 2018 - Wondering how restaurants get those perfect baked potatoes? Like most things in restaurant kitchen operations, having perfectly cooked baked potatoes ready for dinner service starts way in advance. The only person who can make your business successful is you. To bake a lot of potatoes at one time, first try to pick out potatoes of similar size so that they will bake evenly in the oven. link to Restaurant Entertainment Ideas Your Guests Will Love, link to 8 Simple Ways to Increase Guest Check Average. If you do not have any type of restaurant software (WHICH YOU SHOULD! So, instead of double frying themselves, fast food restaurants buy frozen fries. It might sound counterintuitive — how could a Sure, you can get the innards done with the help of a microwave, but you won’t get that crisp, salt-crusted skin, and I can’t imagine why you would want to forgo that. Restaurants make baked potatoes quickly by baking them in advance and holding them in warming equipment until they are served. Any potatoes in the warming cabinet left from the previous round are now “dead” and removed from service. The brown skin may not be the prettiest vegetable but it does not improve the flavor when the 80% or so water content is HEAVEN! I like instant potatoes. Besides chilling the eff out and letting your oven do its thing, I have a few other principles for making the best baked potato, whether it’s destined to accompany a steak, or be filled with chili or some such. If you are intending to fully load it, and I suspect you are, a tiny spud isn’t going to be equipped to handle all you throw at it. There you have it: The key to how restaurants make baked potatoes so fast. No business is guaranteed to succeed. Garnish with one or more of: shredded. Pierce the potatoes with a fork all over. “Baker Duty” is an hourly job bestowed upon a member of the kitchen staff. Preserve the color of cut potatoes by storing them in cold water and add lemon juice or a little vinegar. One of my favorite things to cook in the Instant Pot (or any pressure cooker) is root vegetables…. Before making business decisions, consult financial and legal professionals licensed in your jurisdiction. You create a dotted line from end to end with a fork, and then squeeze the ends together until the skin bursts open. Since restaurants use their ovens for lots of different food cooking applications the chances are that they are cooking the potatoes longer and hotter than you do at home. When you eat a sweet potato at a restaurant they always have a crisp skin and it actually looks like the skin and potato has separated. But the 29-year-old man should have known how to bake a potato. MORE. They bake them in advance and keep them warm until you buy one. Cut a slit in the top of the potato and push the ends inward to open up. So why haven't any other fast food restaurants started selling them? When a knife inserted into the center of the potato comes out with no ), then a good estimate will do. Using the baked potato chart created earlier in the week, they put the exact number of potatoes planned for the day into a sanitized sink and scrub them clean with a vegetable brush. Before making business decisions, consult financial and legal professionals licensed in your jurisdiction. Yes, baked potatoes definitely need a long time to bake since they are so dense. Whenever you order a dish with mashed potatoes at a restaurant, did you ever wonder whether they peeled, boiled and mashed the potatoes to order? They are good, and they Luckily, I caught it before sending any potatoes to a guest (they smelled awful) and went full-on Gordon Ramsey on said prep cook (I believe my exact words were “WHAT DO I PAY YOU FOR!”). Place the potatoes on a baking sheet. I will never bake Before putting them in the oven, the potatoes are coated in olive oil and they are drizzled with kosher salt. Then gently squeeze on either end to create a pocket. We would make them every day if they didn't require so much work -- none of us need extra work in our lives -- and now, thanks to Saveur , they don't have to. I have always wondered, since ordering sausage and mash recently, how restaurants manage to keep the mash hot as they must cook it well in advance - and also do they cook sausages in advance and how do they keep those warm as it usually takes me around 10 minutes to cook a decent sausage, yet cafes seem to serve a perfect sausage and mash in a few minutes. Bake at 400º for 40- 60 minute or until tender. Yes, there is a reason we put our “dead” potatoes into the cooler at the end of the cycle! Ok, we cook sweet potatoes all the time and can never get them to turn out like in the restaurant. Serve and enjoy. When you are ready to make an order, fry for 4-5 minutes until they are a dark golden brown on the potato side. The truth is the entire process is pretty simple. You're not alone. Do not be tempted to wrap each potato in aluminum foil as that will steam the potatoes instead of roasting them No they don’t! This is what I'm trying to achieve in cooking where the potato is no longer connected to the skin. Members of the Crispy Skin Club know that fat is key. If you “don’t eat the skin,” it’s probably because you haven’t been slathering it in enough schmaltz. You can do this by cutting the (fully cooled) potatoes in half and scooping out the bulk of the potato, leaving about 1/4″ of potato against the skin. Normally you would bake the potatoes at 400 degrees, but when you are cooking this many potatoes at one time it would take them too long to cook at that temperature. Though a large potato might take longer than a little potato to cook, you’re looking at an extra 10 minutes or so, and an extra 10 minutes of waiting is worth extra potato. Restaurant Entertainment Ideas Your Guests Will Love. While this is just a small part of the menu design theory, it is key to controlling your food cost and ensuring the highest possible profitability for your restaurant. So I spoke with the Epi Test Kitchen, and they gave me four quickest ways to cook potatoes—no boiling necessary. Welcome to The Grown-Up Kitchen, Skillet’s series designed to answer your most basic culinary questions and fill in any gaps that may be missing in your home chef education. Mountain View Media LLC also participates in affiliate programs with Share-A-Sale, Blue Host, Partnerstack, Impact Affiliates, Commission Junction and many other companies. Remember the bulk of the potato “guts” we scooped out when we made the potato skins? Let it cook for at least 45 minutes, flipping once or twice during cooking. Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and … Cooking the potatoes directly on the oven rack assures that you will get an evenly cooked potato with a crispy skin. Rub them all over with the canola oil and bake until they are cooked thoroughly Bake them in the oven for 30–40 minutes, or until the potatoes can be easily pierced with a fork. Wash the potatoes well and while still damp, rub it with plenty of salt. Bake the potatoes for 50 to 60 minutes. Another big lesson I hope you take away from this article is how important the art of menu design is and how each item can utilize the waste of another. Better to plan for these to come out of the oven last or 30 Most potatoes will take an hour; you’ll know they’re done when the skin is crisp and the insides feel completely soft when you stick a fork into the potato. The potatoes are done when the skins are dry and the insides feel completely soft when You had me until you told me to “slice open with a sharp knife.” You never slice a potato open with a knife. 1. A great best practice is to have a dedicated speed rack to use as your baker rack, with each shelf denoting a time (which you will understand the reason for shortly). Notes: *Salt and pepper the potatoes once they are split open. Adding entertainment to your restaurant will give your customers a triple threat- yummy entrees that keep... 8 Simple Ways to Increase Guest Check Average. For most ovens, a 1-hour cook cycle will require a temperature of between 350-375 degrees, but you will need to do a few test rounds to get this right. My mother always told me to poke the holes in them so they didn’t explode in the oven. Lo and behold…one exploded. They keep the potatoes fresh by rotating out a new round of potatoes regularly to ensure they are always perfect. Cut a slit in the top of the potato about 2 inches down and plate it with the rest of the food. While they’re several ways to do this, my all-time favorite way to utilize baked potato waste is to turn the leftovers into potato skins and soup. Slicing leaves a smooth surface that butter will slide right off of. My ex-husband did not know how to cook many things, but he was always willing to learn. Preheat the oven to 500 degrees. Â, Monday's Best Deals: Tenet Blu-ray, NFL Mugs, Cuisinart Slow Cooker, Outdoor Heaters, and More. Potato Skins are one of my all-time favorite comfort foods. At the end of each day, a member of the kitchens staff will prepare the “baker rack” for the next day for ease of use. The potato is done when the internal temperature is 210°F or a minimum of 185°F. Here is how it gets done, step by step: Before the week begins, the Kitchen Manager or Chef determines potato needs by the hour. Dry the potato thoroughly, poke many holes in it with a fork (I stab it about eight times total), then rub it all over with your fat of choice. Keep in mind that smaller How do restaurants make baked potatoes so fast? I’ll never forget one 76-degree December evening (we lived in Florida) when he called from the other room: “Hey sweetie, I have a couple of questions.” “What?,” I asked. After I bake mine I have to peel the skin away from the … Nothing wrong with using vegetable or olive oil, but duck fat, chicken schmaltz, and bacon grease lend a nice smoky flavor that screams “steakhouse.” Once that’s done, coat it in salt. These par-cooked potatoes are packaged-up and ready to toss into the fryer from their frozen state. When well cooked, a baked potato has a fluffy interior and a crisp skin. Have you ever wondered how restaurants manage to have freshly baked potatoes ready within minutes of you ordering it? The key to cooking patiently is rebranding “waiting for food” as “me time.” You don’t need to watch your potato bake, so have a cocktail in the tub, stalk someone on the internet, or sous vide a steak. Claire is the Senior Food Editor for Lifehacker and a noted duck fat enthusiast. Using a pastry brush, brush the outside of the potatoes with the melted butter until they are completely coated on all sides. We use cookies to ensure that we give you the best experience on our website. Every hour on the hour, they put in a new round of baked potatoes off of the baker rack. They keep the potatoes fresh by rotating out a new round of potatoes regularly to … Despite this being a really simple process, I once had a prep cook accidentally mistake oven degreaser for olive oil. Preheat the oven to 400˚. The only person who can make your business successful is you. We know you're already serving up some delicious meals to your customers, but why stop there? Then add shredded cheese and diced bacon, melt and serve with scallions and sour cream! Mountain View Media LLC is compensated for referring traffic and business to these companies. MUCH. The key to cooking patiently is rebranding “waiting for food” as “me time.”, 1 tablespoon of duck fat, chicken schmaltz, bacon grease, or olive oil. As a side dish, they are easy to make and very versatile. Salt Crust Preheat an oven to 400 degrees Fahrenheit. They are put into a dated and labeled container in the walk-in cooler. The best restauranteurs are always thinking about ways to reduce waste and one of the best ways to do that is to utilize every part of a product. Add butter or sour cream, and boom, the perfect baked potato! Mountain View Media LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Once they are scooped, cut each half into quarters. One teaspoon per potato is the minimum. The color usually disappears with cooking. Usually, they are pretty terrible. Unfortunately, far too many places use processed “ready to fry” frozen potato skins they get from their food distributor. [13] In terms of sides, there are times when nothing but a baked potato will do. A baked potato, known in some parts of the United Kingdom (though not generally Scotland) as jacket potato,[1] is a type of potato dish. How do restaurants make baked potatoes so fast? With these guiding principle firmly in mind, you are ready to bake a potato. In his defense, he never celebrated Christmas growing up, so there was no way for him to predict the thousands of baby arachnids that were making their way from our—first, as a married couple—Christmas tree. Of five to six small red skin potatoes potato and push the ends inward open... And holding them in advance and holding them in advance and holding in. 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