Earlier this week I realized that russets are my least favorite kind of potatoes. I had ordered a baked potato with all the fixings (except for bacon) at a pretty good restaurant and was struck by how dry it was even though it came with butter and sour cream. I guess that’s why there is gravy.
I usually buy red or gold potatoes regardless of how they are prepared. Yeah, yeah, I know… These are good for this and those are good for that… This is just one of many instances I take exception with conventional wisdom. Having said all that, I baked the last two russet potatoes that happened to be in the house.
I rubbed the washed potatoes with olive oil then rubbed them with kosher salt before wrapping them in foil and baking them at 425ºF.
For a topping I sautéed onion, garlic and red bell pepper with very little salt since a salty ingredient would be added later.
Next I added Bunapi mushrooms and continued sautéing.
I then added blanched spinach.
A few weeks ago I ordered a bottle of mushroom ketchup via a major electronic commerce company. It finally arrived a few days ago. It was shipped from overseas, which was why it took almost a month to get here. This stuff is delicious but is extremely salty. After all, it is a concentrate.
I mixed a little of the mushroom ketchup with water and cornstarch and added it to the sautéing vegetables for a bit of a gravy consistency.