My husband and I love eating Idaho potato skins. Cooked, of course, though he has eaten a raw potato. He was an Idaho boy, what else can I say? I never realized that the skin could be so delicious. I just thought it was the rough exterior that you have break through to get to a yummy interior. But it’s not! So here is how I make my skins delicious.
Baked Potatoes-Skins
Idaho (russet) potatoes
evoo
sea salt
lemon juice (fresh or bottled)
- Pre-heat the oven to 400°.
- Scrub the potatoes under running water. Then take a knife and clean off the bad spots and any little eyes.
- I like to line my pan with aluminum foil. Easy clean up is always a plus!
- Slice a slit in the middle of each potato going down into the middle.
- Rub the potatoes with evoo in a generous drizzle, sea salt and lemon juice.
- Bake until the inside is easily pierced with a fork, about 45-60 minutes.
Quality Cooking 
What? You’ve never eaten raw potatoes? I don’t think the white ones taste very good, but growing up we always had reds and my mom would taste as she cut them up and if there was a really good one she’d let us all have a piece. And baby potatoes, fresh from the garden, yum! You’ll have to try it some day. (Just don’t eat it raw if there is green under the skin). Anyways, we love making potato wedges this way (except we use kosher salt, is sea salt similar?).
I know, I should try a raw potato one of these days. 🙂 And yes, I am paranoid about green on potatoes, and on potato chips. I found this interesting about different kinds of salt:”>http://www.foodnetwork.com/recipes-and-cooking/kosher-vs-table-vs-sea-salts/index.html