Sue,

Thanks for missing us!

Slowe made these potatoes on Sunday, and along with a NY strip steak, marinated in olive oil, soy sauce and montreal steak seasoning, grilled corn on the cob and eggplant, fresh from the farmer's market and these potatoes, we truly had a feast fit for a king! The potatoes sound simple, but they are the best potato we've ever had, very dry (in a good way!), fluffy, and the skin has so much flavor!

The Bomb Bakers Recipe courtesy Guy Fieri

See this recipe on Food Network Sunday Aug. 20 at 10:00 AM ET/PT.

Recipe Summary

Difficulty: Easy

Prep Time: 5 minutes

Inactive Prep Time: 8 hours 5 minutes

Cook Time: 45 minutes

Yield: 6 servings

User Rating:

1 1/4 cups kosher salt

6 medium russet potatoes, washed

2 tablespoons garlic salt

2 tablespoons seasoned salt

1 teaspoon freshly ground black pepper

Horseradish Sour Cream, recipe follows

In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.

Preheat the oven to 400 degrees F.

Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.

Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.

Let potatoes rest 5 minutes before cutting.

Horseradish Sour Cream:

2 cups sour cream

4 tablespoons prepared horseradish

Salt and freshly ground black pepper

Combine all ingredients. Serve with potatoes.

Episode#: GI0105

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