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). 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. This is part of 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. When it comes time to serve the potato, it is really simple. Steam the potatoes instead … The color usually disappears with cooking. Large potatoes, 12 to 16 ounces: microwave for 8 to 10 minutes before transferring to the oven, and bake for 25 minutes. This site is owned and operated by Mountain View Media LLC, a limited liability company headquartered in Pennsylvania, USA. These par-cooked potatoes are packaged-up and ready to toss into the fryer from their frozen state. Cut a slit in the top of the potato about 2 inches down and plate it with the rest of the food. How to make the PERFECT baked potato right in the oven! Remove your potato from the oven, let cool for five minutes, then slice open with a sharp knife and load it up. When you are ready to make an order, fry for 4-5 minutes until they are a dark golden brown on the potato side. In terms of sides, there are times when nothing but a baked potato will do. Once done, they hold them for a set period of time and if they aren’t used within that time, some places will turn them into mashed potatoes He is also a giant geek of epic proportions who somehow convinced his wife to name their firstborn child Luke Skywalker. “Uh, first, how do you bake a potato? Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. My ex-husband did not know how to cook many things, but he was always willing to learn. Better to plan for these to come out of the oven last or 30 If you “don’t eat the skin,” it’s probably because you haven’t been slathering it in enough schmaltz. It's simple, easy and the results are incredibly delicious! 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. Using a fork, poke the potatoes multiple times on all sides, place on the baking sheet, and bake for 25 minutes, then remove from oven. 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. So why haven't any other fast food restaurants started selling them? Slicing leaves a smooth surface that butter will slide right off of. Usually, they are pretty terrible. Before putting them in the oven, the potatoes are coated in olive oil and they are drizzled with kosher salt. Keep reading to understand it from start to finish. HEAVEN! Keep in mind that smaller Garnish with one or more of: shredded. Dry the potatoes with paper towels. No business is guaranteed to succeed. Cut a slit in the top of the potato and push the ends inward to open up. Do not be tempted to wrap each potato in aluminum foil as that will steam the potatoes instead of roasting them 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. Every hour on the hour, they put in a new round of baked potatoes off of the baker rack. Preheat the oven to 500 degrees. Wash the potatoes well and while still damp, rub it with plenty of salt. Bake the potatoes for 45 to 50 minutes until the insides are tender. Restaurants make baked potatoes quickly by baking them in advance and holding them in warming equipment until they are served. My family's very favorite way to make baked potatoes! How do restaurants make baked potatoes so fast? The best way to do this is to use your kitchen software to run a usage report that shows potatoes sold by the hour. 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. The color usually disappears with cooking. You want the potatoes to cook from all the sides so flip them every 20 minutes. Scrub the skins of five to six small red skin potatoes. Rub them all over with the canola oil and bake until they are cooked thoroughly 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. 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. Bake the potatoes for 50 to 60 minutes. My go-to soups for the potatoes are clam chowder (both New England and Manhattan) as well as Potato Au Gratin. I will never bake May 26, 2018 - Wondering how restaurants get those perfect baked potatoes? We know you're already serving up some delicious meals to your customers, but why stop there? The softest skins with perfectly cooked insides! Before making business decisions, consult financial and legal professionals licensed in your jurisdiction. In the case of potatoes, there are several things you can do to utilize this waste by creating other menu items that will use it. I think you’ll find that the majority of chains are going to use some kind of instant potatoes while the majority of stand alone joints are going to do the work from scratch. Yes, baked potatoes definitely need a long time to bake since they are so dense. MUCH. Bake at 400º for 40- 60 minute or until tender. Once they are scooped, cut each half into quarters. Here's the hints on how to make the best oven baked potatoes with salty, crispy skin. No they don’t! They bake them in advance and keep them warm until you buy one. 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 … There you have it: The key to how restaurants make baked potatoes so fast. With these guiding principle firmly in mind, you are ready to bake a potato. The potato is done when the internal temperature is 210°F or a minimum of 185°F. The only person who can make your business successful is you. You create a dotted line from end to end with a fork, and then squeeze the ends together until the skin bursts open. One teaspoon per potato is the minimum. You can also use this time to prep the things you would like to stuff into your hot potato, so fry some bacon, grate some cheese, and chop some chives. Holy cow did I have a temper once, but I digress. Potato Skins are one of my all-time favorite comfort foods. But the 29-year-old man should have known how to bake a potato. For example, if you need 14 potatoes for the 6pm-7pm hour, the “5pm” tray would be set up with 14 potatoes on it. When you go to a fast … 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? 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. This cycle starts 1 hour before opening and ends one hour before closing. They’re not a difficult dish, but a crispy-skinned, fluffy-on-the-insides potato requires two things: fat and patience. “Baker Duty” is an hourly job bestowed upon a member of the kitchen staff. After 50 minutes, remove the baking sheet and carefully place it on the Using a pastry brush, brush the outside of the potatoes with the melted butter until they are completely coated on all sides. Each day, thousands of people search "how to bake potatoes." I don’t mess with small potatoes. So don't be embarrassed to be here. Ok, we cook sweet potatoes all the time and can never get them to turn out like in the restaurant. 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. ), then a good estimate will do. Serve and enjoy. When well cooked, a baked potato has a fluffy interior and a crisp skin. Despite this being a really simple process, I once had a prep cook accidentally mistake oven degreaser for olive oil. For a clean eating diet, they are one of the best and most popular foods 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. They are good, and they And is a Christmas tree supposed to have this many spiders?”. Before the plate is about to be taken to the table, grab the potato by the ends with your thumb and index finger and squeeze to expose the steaming inside of the potato. At the same time, they take the previous round out of the oven and move them upfront for service into a warming cabinet. (Oh, and set some butter out so it can come to room temperature.). Lo and behold…one exploded. 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. You’ll bake the potatoes in a super hot oven (450 F) for nearly an hour, brush them with some oil, and bake ’em again. No business is guaranteed to succeed. They keep the potatoes fresh by rotating out a new round of potatoes regularly 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. Usually, this is something that falls to a person in a non-service role, such as a prep cook. 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. Keep the potatoes on a baking sheet and bake them for 50 minutes. As a side dish, they are easy to make and very versatile. There really is not anything that compliments a steak or seafood, as well as a baked potato, does. Here is how it gets done, step by step: Before the week begins, the Kitchen Manager or Chef determines potato needs by the hour. Restaurants make baked potatoes quickly by baking them in advance and holding them in warming equipment until they are served. Assault it with salt, then place it directly on the center rack of your oven. Your potatoes will look like this. Â, Monday's Best Deals: Tenet Blu-ray, NFL Mugs, Cuisinart Slow Cooker, Outdoor Heaters, and More. 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. Cooking the potatoes directly on the oven rack assures that you will get an evenly cooked potato with a crispy skin. 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. No they don’t! 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. Typically, restaurants will have some baking at all times depending on the level of business. Here’s the deal. Salt Crust Preheat an oven to 400 degrees Fahrenheit. The truth is the entire process is pretty simple. I like instant potatoes. A 20+ year veteran of the Restaurant Industry, Matt is the Founder and Owner of Restaurant Ninjas. Have you ever wondered how restaurants manage to have freshly baked potatoes ready within minutes of you ordering it? Freeze and you now have a better version of something most people pay for and it was FREE! How do restaurants make baked potatoes so fast? These 10 Restaurants Serve The Best Potato Dishes in Idaho I hate to perpetuate Idaho’s old motto of being the “Potato State,” because with our recreation, awesome scenery, and great people, our close-knit panhandled state is SO. Members of the Crispy Skin Club know that fat is key. The information you see on Restaurant Ninjas is designed to help you along the way, which will be entirely dependent on your hard work and skill. 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. 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. Putting this information into a simple spreadsheet and adding in a buffer (I always use a 50% buffer for potatoes), it is easy to figure out how many potatoes need to cook each hour of operation for each day of the week. 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