The ideal dish is baked potatoes. Delicious and reminiscent of baked potatoes in ash. Healthy and dietary. Quite budget-friendly and easy to prepare. It preserves a lot of nutrients and can be combined with a variety of sauces and foods. If you bake peeled potatoes, you don't even have to peel them! But even this simple dish can be prepared in different ways.
It is necessary
-
- Fresh potatoes
- table salt
- vegetable (olive) oil.
Instructions
Step 1
First of all, select potatoes of the same size. For baking, even tubers are suitable, without defects: cracks, wireworms, green spots and various bruises. Turn on the oven. It should have time to warm up to 200 degrees C. Wash the roots thoroughly. Rub especially dirty areas with a hard sponge or soft brush, without breaking the integrity of the peel. Pat dry, pat dry with paper towel.
Step 2
Gently place the potatoes on a wire rack or baking sheet and place in the preheated oven. After 30-40 minutes, the baked potatoes will be ready. The easiest way to check its readiness is to pierce the tuber with a fork or a sharp knife. The surface of the potato should be firm, but the baked potato insides should be soft.
Step 3
Another method is distinguished by the process taking place in the oven. Cover the baking sheet with root vegetables with a metal pan, and the same potatoes will bake a little faster and be less dry. Or wrap each potato in foil. The result will be similar. Serve the baked potatoes immediately. Let the eaters decide for themselves whether to clean it or not.
Step 4
The next option: bake the potatoes "in their skins" on a layer of coarse salt. The extra heat of the salt grains increases the cooking speed of the tubers. In addition, the salt dries out the peel, and it browns beautifully.
Step 5
In addition, use the original crisp technology. Grease dried washed potatoes on all sides with a small amount of vegetable (tastier than olive) oil. Then rub the root vegetables with salt, preferably coarse, you can sea salt and send them to bake, as described above.
Step 6
Another secret: 10-15 minutes before readiness, make a cross-shaped incision on each tuber. Hot, don't get burned! Put any filling inside (a piece of butter, sour cream with garlic, salt and herbs, tomato sauce, grated cheese) and set to bake.
Step 7
Other variations are far from simplicity. For example, coat prepared potatoes in their skins with a mixture of butter, dill and garlic on all sides. Wrap in foil and bake. Or cut the tubers across, not all the way, to expand the potato like an accordion. Put mushroom slices, dill, butter into the cuts. Bake wrapped in foil or covered. After half an hour, open the form and bring the potatoes until golden brown and cooked.
