Baked Potato with Asparagus Sauce
- Paula Anindia
- Apr 7, 2017
- 3 min read
Potato is one of my fave carbs; I love french fries, potato wedges, potato patties, croquette and mashed potato. Usually, Indonesian people always cooking potato without its skin, but after watching lots of cooking show at Food Network Channel, I prefer cook potato unpeeled because the skin gives a texture and more vitamin (of course, I washed the potato carefully)
This Baked Potato recipe is a basic recipe but I make a little bit change for the sauce; using Almond Milk and Asparagus. so basically, it is suitable for vegan too.
First of all, we need 3 big potatoes (you can use russet potato but in Indonesia, all we know just a potato lol). Wash the potatoes using brush and cold water, then rinse it until completely dry.
Preheat the oven to 350 F, placed rack in the middle and baking sheet on the lower rack for any dripping. Then, making deep holes in the potatoes using fork around 8 - 12 times. Those holes prevent explosion of the potatoes when those baked.
Next, we drizzle the potatoes using olive oil on the sheet.
And sprinkle the potatoes with salt (I use regular salt because in Indonesia we don't have any kosher salt)
Bake the potatoes for an hour until tender and crisp skin.
Meanwhile, we start to make vegan asparagus sauce. Prepare 1 bunch asparagus spears, trimmed the hard part and cutting it 1 inch of each spear.
Melted 2 tbs vegan butter in a sauce pan over medium heat, add 1 tsp garlic powder and 1 tsp onion powder, mixed well before add 1 tbs plain flour to make roux, stir well until combined then pour 200 ml of almond milk; whisk until the sauce become thick. Add the asparagus and seasoning well with salt and black pepper, taste to adjust. Lower the heat, cook until asparagus is tender enough for 1-2 minutes and done.
Let the baked potatoes rest in room temperature for 5 minutes. Then, cut in the middle of potato using fork to make a slit and squeeze lightly to pull out its hot steam.
Finally, served with asparagus sauce and sprinkle with crispy fried shallots. Enjoy!
Get the recipe: Baked Potato with Asparagus Sauce
portion: 3
Prepare Time: 10 minutes
Active Time: 5 minutes
Baking Time: 60 minutes
Total Cooking Time: 75 minutes
Ingredients:
3 Big Potatoes (Russet Potatoes), wash with brush and cold water, let it dry completely
Olive Oil to drizzle the potatoes
Salt
Asparagus Sauce:
1 bunch of Asparagus Spears, trimmed, cut into 1 inch of each spear
200 ml Unsweetened Almond Milk
2 tbs Vegan Butter (or regular butter)
1 tbs Plain Flour
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
1 tsp Black Pepper
Crispy Fried Shallots for garnish
Directions:
1. Preheat the oven to 350 F, placed rack in the middle and baking sheet on the lower rack for any dripping. Then, poke the potatoes using fork around 8 - 12 times.
2. Drizzle lightly the potatoes using olive oil on the sheet.
3. Sprinkle the potatoes with salt and bake for 60 minutes until tender and crisp.
4. Asparagus Sauce: melted 2 tbs vegan butter in a sauce pan over medium heat, add 1 tsp garlic powder and 1 tsp onion powder, mixed well before add 1 tbs plain flour to make roux, stir well until combined.
5. Pour 200 ml of almond milk; whisk until the sauce thicken.
6. Add the asparagus and seasoning well with salt and black pepper, taste to adjust. Lower the heat, cook until asparagus is tender enough for 1-2 minutes.
7. After one hour, let the baked potatoes rest in room temperature for 5 minutes. Then, cut in the middle of potato using fork to make a slit and squeeze lightly to pull out its hot steam.
8. Served baked potato with asparagus sauce and sprinkle with crispy fried shallots.
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