Buttermilk Baked Potatoes Oven Baked 3-Ingredients

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

• 2 pounds small to medium russet/ Yucon Gold potatoes, scrubbed and dried.

• 3 teaspoons clover honey, well-shaken

• |human|>2 cups full-fat buttermilk, well-shaken.

• 4 tablespoons of unsalted butter, in small pieces.

• 1 teaspoon kosher salt (omitted, to taste)

• 1/2 teaspoon freshly ground Black pepper (optional, to taste)

Buttermilk Baked Potatoes: Directions

1. 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.

2. 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.

3. 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

4. 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.

5. 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.

6. 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.

7. 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.

8. 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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