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
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.