Have you ever tasted a dish so plain, so humble, that it totally alters your definition of comfort food? I have, and it all has to do with a plain old baked potato, exalted to legendary heights by the great Martha Stewart. What started as a spontaneous kitchen adventure turned into an epiphany, one that reminds us that the best tricks are sometimes the simplest. Trust me when I tell you these potatoes are so delicious you’ll want to serve them plain, I am not kidding.
There’s a special magic when a classic baked potato steps into the spotlight as the main event. According to Martha, who keeps them in her regular lunch rotation, the unassuming spud can transform into a “tender, fluffy cloud encased in a crisp jacket” when prepared properly. This isn’t a claim it’s a promise that has been proven both in her home kitchen and at her Las Vegas restaurant, The Bedford.
Master this technique, and your understanding of baked potatoes and maybe even of plain home cooking will be transformed forever. What was once merely a side dish turns into a showstopper, illustrating the power of patience, quality ingredients, and a dash of culinary creativity to take even the most humble of staples to the next level.
Selecting the Ideal Potato
The process starts by choosing the proper ingredients, and for Martha’s baked potato technique, russets are the sole option. They are famous for their starch content, which makes them provide the fluffy center that this approach excels at. Waxy potatoes might be useful in salads and soups, but for baking, russets take the crown.
Even among russets, not all potatoes are the same. Seek out smooth skin with no blemishes or too many “eyes.” A tan-colored jacket is a sign of freshness, but any greenish color indicates aging or light exposure, which will damage flavor and texture. These are the tiny things that make all the difference in pursuing perfection.
Weight comes into play as well. A russet heavy for its size signals density and moisture levels that will reward you with a great bake. When you select carefully, you’re not simply choosing a potato you’re building the foundation for a meal that represents simplicity at its best.
The Technique: Crisp Jackets and Fluffy Centers
When your russets are done, preparation is minimal but necessary. Preheat oven to 400°F (200°C), clean the potatoes well, and dry them entirely. Moisture is the nemesis of crisp skin, so don’t neglect this step. Prick each potato a few times with a fork to enable steam release upon baking.
George’s Fluffy Garlic Mashed Potatoes
Equipment
- 1 Potato Ricer Essential for achieving a fluffy, lump-free texture.
- 1 Large Pot For boiling the potatoes.
- 1 Small Pot For warming and infusing the heavy cream.
- 1 Large Mixing Bowl For combining the mashed potatoes and other ingredients.
- 1 Aluminum Foil For roasting the garlic head.
Ingredients
Main
- 1 head garlic
- Extra-virgin olive oil
- 3 pounds russet potatoes
- Water
- Kosher salt
- 1 1/2 cups heavy cream
- 3 sprigs rosemary
- 8 tablespoons 1 stick unsalted butter, at room temperature
- Freshly ground black pepper
Instructions
- Heat the oven to 400 degrees F.
- Cut the top off the garlic and wrap it in foil leaving the top cut edge exposed. Drizzle on some olive oil and bake for 45 minutes or until the garlic is soft and caramelized. Remove from the oven and let cool a bit.
- Meanwhile peel the potatoes, cut them into cubes, and put them into a medium sized pot. Cover them with water and add a big pinch of salt. Bring them to a boil over high heat, then lower the heat to medium and simmer until they are tender, about 20 minutes. Drain them well.
- While the potatoes are cooking, warm the cream and rosemary in a small pot over low heat. When you are ready to mash, strain out the rosemary.
- When the potatoes are dry but still hot, put them through a ricer into a large bowl. Squeeze in the garlic and add some of the warm cream. Mix well, then add the butter and mix again. Add more cream if they are too dry. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
Martha’s secret lies in the coating: rub each potato generously with olive oil and sprinkle with salt. This not only seasons the skin but also helps create that golden, crackling exterior. She always eats the skin, and with this method, you’ll see why it’s as delicious as the fluffy center and packed with nutrients.
Martha’s Scalloped Potatoes
Equipment
- 1 Baking Dish A 9×13 inch (23×33 cm) gratin or casserole dish is ideal.
- 1 Mandoline or Sharp Chef’s Knife For achieving uniformly thin potato slices, crucial for even cooking.
- 1 Medium Saucepan For warming the milk and cream mixture.
- 1 Whisk For combining the sauce ingredients smoothly.
- 1 Cheese Grater For shredding Gruyere, if not pre-shredded, for optimal melt.
Ingredients
Main
- 3 pounds Yukon gold potatoes peeled and sliced paper thin
- 2 ½ cups milk
- 1 cup heavy cream
- 1 clove garlic peeled
- 3 tablespoons unsalted butter softened
- 5 ounces Gruyere cheese shredded
- Coarse salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Generously butter a 9×13-inch (23×33 cm) baking dish.
- Peel the Yukon gold potatoes and slice them paper-thin, ideally 1/8 inch (3mm) thick, using a mandoline or a very sharp knife.
- In a medium saucepan, combine the milk, heavy cream, and garlic clove. Bring the mixture to a gentle simmer over medium heat, then remove from heat and discard the garlic.
- In the prepared baking dish, arrange one-third of the potato slices in an even layer. Season generously with coarse salt and freshly ground black pepper.
- Sprinkle one-third of the shredded Gruyere cheese over the potato layer, then ladle one-third of the warm milk and cream mixture evenly over the cheese.
- Repeat layering the potatoes, seasoning, Gruyere, and milk mixture two more times, ensuring the top layer is evenly covered with cheese and cream.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for another 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
- Let the scalloped potatoes rest for 10-15 minutes before serving to allow the sauce to set.
Notes
Bake them on the oven rack itself for around an hour, with slightly adjusted timing according to size. The direct heat guarantees even cooking and prevents sogginess. The outcome is a potato that has a crunchy, flavourful jacket and soft, cloud-like interior waiting for the finishing touch.
The Famous Slam
That’s where Martha’s method differs: the slam. After baking until soft, take a potato, wrap it in a dish towel, and bang it hard on the counter. Unconventional, but just the simple motion of doing so dislodges the fibers within, taking heavy flesh and making it light and fluffy.
Hasselback Potatoes
Equipment
- 1 Sharp Chef’s Knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Large Baking Sheet
- 2 Wooden Spoons or Chopsticks (for slicing guidance)
Ingredients
Main
- 8 tablespoons 1 stick butter, softened
- 1/2 cup extra-virgin olive oil
- 1/3 cup finely chopped chives
- Kosher salt and freshly ground black pepper
- 6 medium russet potatoes scrubbed
Instructions
- Preheat the oven to 450 degrees F.
- Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
Notes
The smash has become legendary, even done tableside at The Bedford for a bit of kitchen theater. Aside from spectacle, however, there is science: smashing dislodges moisture and breaks up starches, creating a texture that no individual fork could produce.
When I did it myself, I was amazed at how wonderful it felt. The sound, the rush, the change it was wonderfully exhilarating. That first crunch of the newly slammed potato, plain and hot, sealed the brilliance of Martha’s method.
Common Mistakes to Avoid
One of the golden rules Martha insists on is to never wrap potatoes in foil. While foil may seem convenient, it actually ruins the texture by trapping steam inside. Instead of achieving that crisp, golden skin that defines this method, you end up with a limp, tender exterior that feels more boiled than baked. The solution is simple: always place your potatoes directly on the oven rack, or on a tray fitted with a rack, so hot air can circulate freely and create that irresistible crunch. Following this one small rule can completely change the way your baked potatoes taste and feel.
- Skip the foil: It traps steam and prevents crispness.
- Bake on the rack: Ensures proper airflow and crunch.
- Avoid reheating too many: Freshly baked is always best.
Another common mistake is over-prepping or reheating large batches. Baked potatoes don’t store well; once they cool, they lose moisture, harden, and never quite return to their original texture. This is a dish best enjoyed hot and straight from the oven, when the fluffy interior contrasts beautifully with the crispy jacket. That said, even slight overbaking isn’t always a disaster. In fact, some people actually prefer the ultra-crunchy skins, claiming they’re the best part. The lesson here is that perfection isn’t the point cooking should be about pleasure, experimentation, and the sensory joy of flavour, not rigid rules.
Beyond the Plain Baked Potato
While a plain baked potato is divine, its genius is in versatility. Think of it as a blank sheet of paper, waiting to support whatever flavours you desire. A dash of butter and salt might do, but possibilities for turning it into a complete meal are limitless.
Baked Potato Chips
Equipment
- 1 Mandoline Slicer For uniform, thin potato slices
- 2 Large Baking Sheets For baking in a single layer
- 1 Large Mixing Bowl For tossing potatoes with oil and seasoning
- 1 Kitchen Towels or Paper Towels For thoroughly drying potato slices
Ingredients
Main
- Vegetable-oil cooking spray
- 2 pounds russet potatoes cut into ¼-inch-thick slices
- 3 tablespoons olive oil
- Coarse salt
- Pinch of cayenne pepper
- Freshly ground pepper
Instructions
- Preheat your oven to 400°F (200°C) and lightly coat two large baking sheets with vegetable-oil cooking spray.
- Wash and peel the russet potatoes, then slice them into very thin (approximately 1/16 to 1/8-inch thick) rounds using a mandoline or sharp knife.
- Place the sliced potatoes in a large bowl of cold water for 15-30 minutes to remove excess starch, then drain thoroughly.
- Spread the potato slices in a single layer on clean kitchen towels or paper towels and pat them meticulously dry, removing as much moisture as possible.
- In the large mixing bowl, toss the dried potato slices with olive oil, ensuring each slice is lightly coated.
- Arrange the potato slices in a single layer on the prepared baking sheets, making sure they do not overlap.
- Sprinkle the potato slices generously with coarse salt, a pinch of cayenne pepper, and freshly ground black pepper.
- Bake for 15-20 minutes, then carefully flip each chip and rotate the baking sheets for even cooking.
- Continue baking for another 10-15 minutes, or until the chips are golden brown and crisp to your desired doneness.
- Remove the chips from the oven and let them cool completely on the baking sheets, as they will crisp up further as they cool. Serve immediately.
Notes
A broccoli-cheddar variation makes it into a comforting, vegetable-stuffed main course. Precooking the broccoli with the potatoes and finishing with rich cheese sauce ensures ease and flavor in each bite. It’s easy, wholesome, and kid-friendly.
Or try a BLT-spud, with its fluffy interior covered in crunchy bacon, plump cherry tomatoes, and a drizzle of buttermilk dressing. Add some romaine or iceberg lettuce for crunch, and the pairing is indulgent without feeling weighed down, taking the plain spud to a whole new level.
Playing around with Potato Types
Martha insists on russets, but testing other varieties yields intriguing results. Yukon golds, for instance, are a revelation when baked low and slow at 325°F, usually wrapped in foil and smashed afterwards. Their inherent buttery flavor produces a rich, velvety bite even before adding toppings.
Comparisons reveal stark differences. A Yukon gold wrapped in foil yields a silky, puffy interior, but a russet baked likewise may be ever so slightly undercooked. This serves to prove that variety and technique are coupled offering the appropriate potato for the proper method set.
Smashing also comes into play. A baked and smashed Yukon gold retains its moisture and produces creamier outcomes, whereas simply opening one up is drier and less fulfilling. Moral of the story? Honor the process, because every step becomes part of the finished dish.
The Science of the Smash
The slam can look a bit of a weird flourish, but it’s supported by science. As potatoes cook, the starches gelatinise and cell walls dissolve, releasing water. Smashing reintroduces this starchy water, spreading it evenly throughout the potato and creating that fluffy interior.
Slow Cooker Mashed Potatoes
Equipment
- 1 Slow Cooker
- 1 Vegetable Peeler
- 1 Chef’s knife
- 1 Cutting Board
- 1 Potato Masher
Ingredients
Main
- 4-5 pounds russet or Yukon gold potatoes peeled and cut into 1/2-inch pieces
- 2 cloves of garlic smashed
- 1 1/2 teaspoons coarse kosher salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup chicken broth I use low-sodium
- For Mashing:
- 1/3 cup milk if needed
- 2-3 tablespoons butter
- 2 ounces cream cheese softened (or 1/4 cup sour cream)
- Salt and pepper to taste
Instructions
- Peel the russet or Yukon gold potatoes and cut them into uniform 1/2-inch pieces to ensure even cooking.
- Smash the garlic cloves.
- Place the cut potatoes and smashed garlic into the slow cooker.
- Add 1 1/2 teaspoons coarse kosher salt, 1/4 teaspoon black pepper, 1 cup milk, and 1/2 cup chicken broth to the slow cooker. Stir to combine.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours, or until the potatoes are very tender and easily pierced with a fork.
- Once cooked, carefully drain any excess liquid from the slow cooker, reserving a small amount if the potatoes seem too dry.
- Add the softened cream cheese (or sour cream) and 2-3 tablespoons of butter to the cooked potatoes.
- Using a potato masher, mash the potatoes until smooth or to your desired consistency, being careful not to over-mash.
- Gradually add 1/3 cup of warm milk, if needed, until the mashed potatoes reach your preferred creaminess.
- Taste and adjust seasoning with additional salt and pepper as necessary before serving hot.
Notes
At The Bedford, this method is so revered that it’s done right at the table in front of customers, transforming an ordinary baked potato into a spectacle. The slam is practical as well as dramatic, demonstrating how faith in the kitchen can turn even the humblest of dishes into something remarkable.
Whether it’s a firm knock or a cinematic thwack, the result is the same: an airy cloud-like interior to the potato. It’s a reminder that cooking never necessarily requires sophistication. Sometimes one bold move releases flavour and texture well beyond what was predicted.
Martha Stewart’s baked potato technique demonstrates that comfort food doesn’t require adornment to be exceptional. From the proper choice of russet to the slam master, each process elevates the humble spud to become a dish that is bold, comforting, and totally yummy.
The experiments, the testings of other varieties of potatoes, and the science behind the slam all add to the experience. But even bare bones as to what it is, the golden crust and fluffy interior are more than enough. It’s evidence that if simplicity is done correctly, it can be life-changing.
So the next time you need to remind yourself that the simplest foods have the most significance, grab a potato, heat up the oven, and give it the slam it deserves. You’ll find, as I did, that sometimes the simplest of meals leave the strongest impression.
