A foil wrapped Potato often reminds me first of a warm summer evening with family and friends. A comfortable barbeque with grilled veggies, salads and of course a whole lots of flavorful meats. Or the humble foil potato might remind me too of the cold college time. The school cafeteria would bake and sell them in masses and we would run during lunch time as fast as we could before the 200 potatoes were gone. It took less then 5 minutes and a crowded Buffet space for the last foil potato to be served. It was a massacre, a war for the last baked potato with the creamy garlic topping. We were all officially called oven Potato addicts!
The teachers, of course, would tell the cooks to leave a few aside for them. You see, power in the college allowed them to have a baked potato every week. They did not need to fight for their lunch as we did. One elbow kick here, one toe crushed there, we all had developed a certain strategy! The unfortunate souls were those who had their classes in the 4th floor, they never got a foil potato. One fine year it was our turn…
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The amazing foil potato was unreachable, it seemed like a dream and each time when my classmates and I got to know that it was foil potato day, a depressing thick mood fell on us. The news would be already out at 7:40 am and it made its round quickly through our girl college and of course it would reach the neighboring boys college. Although we did try to get an oven potato, we just couldn’t accept that the oven potato had turned unreachable for us. Alas it was futile…
Some of my classmates and I swore that this torture should never happen to us again!! I kept my promise more or less by copying the school oven potato recipe at home, but the dramatic turn of the foil potato story for us had left us “taste damaged”. All this years later I remember the foil potato drama all over again. This dish had turned for us into the most essential event in the whole school week. I believe my addiction was healed when I landed in India, or at least I thought so…
Be aware the foil potato with the creamy garlic topping needs to be taken seriously. I shall not be held responsible for any addictive reactions, it’s in your own risk!
- 4 big sized Potatoes (should be all in the same size)
- Olive Oil
- 4 A4 sized cut Alu foils
- 6-8 Garlic cloves
- 250 ml Topfen/Quark or 150 grams Paneer (Indian Cottage Cheese) + 100 milliliter Curd
- 1 flat Tablespoon Paprika Powder
- pinch Salt
- pinch Pepper
- 1 Tablespoon Marjoram
- 1 Tablespoon Olive Oil
- Spring Onions
- Start by preheating your oven to 220 Celcius.
- Grab your Potatoes and scrub them properly so that no mud etc is left. Poke with a fork deep into your potatoes a few times.
- Cut your Alu foil and brush some olive oil on one side. Place your potato into the center and wrap the foil around it. Place them onto a oven rack. Bake for 1 hour at 220 Celcius.
- In the meanwhile prepare the creamy garlic topping. Peel you garlic and add it to a blender container. Throw in the other topping ingredients (Topfen or Paneer & Curd, Paprika Powder, Salt, Pepper, Marjoram, Olive Oil) . If Topfen/Quark is available in your locality then use that otherwise throw in Indian Cottage Cheese and the Curd instead of the Topfen. Blend the mixture well to a creamy smooth sauce topping. Keep aside.
- Chop the green part of the Spring Onions.
- Once finished baked, take out your Potatoes form the oven. Cut a cross on top and remove the foil and if you want the peel as well (I removed mine).
- Top the Foil Potatoes with the creamy Garlic topping and garnish with the chopped spring Onions.