Buttermilk Baked Potatoes Oven Baked 3-Ingredients. This is a basic 3 ingredient side dish that my grandmother had been passing down to me and is a pure comfort dish in March, simple, creamy, and satisfying.
Servings: 4-6
Ingredients
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2 pounds small to medium russet/ Yucon Gold potatoes, scrubbed and dried.
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3 teaspoons clover honey, well-shaken
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|human|>2 cups full-fat buttermilk, well-shaken.
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4 tablespoons of unsalted butter, in small pieces.
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1 teaspoon kosher salt (omitted, to taste)
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1/2 teaspoon freshly ground Black pepper (optional, to taste)
Buttermilk Baked Potatoes: Directions
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Before heating your oven, preheat your oven according to the temperature of 375degF (190degC). Butter or spray a 9×13-inch glass casserole dish lightly so that the potatoes do not stick.
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Wipe the potatoes using a towel and dry thoroughly. Leave the skins on. In case the potatoes are larger than a small fist cut them in half lengthwise so that they cook evenly and fit snugly in the dish.
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Scatter the entire, or half, potatoes, in one layer in the glass casserole dish cut side down when half. They must be entangled one beside the other but
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Evenly pour over the potatoes the buttermilk. The buttermilk must rise to half-way or three-quarters of the sides of the potatoes, without entirely covering them. Use a little more or less buttermilk, as required to bring it to that point.
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Scatter the tops of the potatoes with the little bits of butter, spacing them in a manner that each potato receives a little of it as it melts. In case it is to be used, sprinkle the salt and pepper all around the potatoes and buttermilk.
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Put some foil on the dish and bake 45-55 minutes until the potatoes are just tender when a fork is poked into them. The buttermilk will now appear somewhat divided and solid at this point, or even better than you desire.
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Take care to peel off the foil, place a little of the thickened buttermilk by the spoonfuls over the top of the potatoes and replace the uncovered dish in the oven. Continue baking 25-35 minutes or until the tops and skins are golden brown and crisp and the centers are extremely soft and fluffy.
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After the potatoes are cooked, take out the dish and allow it to cool down to 5-10 minutes. Buttermilk will rest in a rich spoonable cream over potatoes. Plate the potatoes hot, and pour some of the creamy sauce on the bottom of the dish on top of each serving.
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