The humble potato is a versatile dish. Baked in a "jacket" it becomes crispy, golden and salty on the outside and crumbly and white on the inside. Various fillings turn it into a full-fledged second course, complementing and highlighting the well-known taste. Potatoes baked in slices in a fat sauce are a royal side dish that a skilled housewife can be proud of.
It is necessary
- Jacket baked potatoes
- - 1 kg of potatoes;
- - 2 tbsp. tablespoons of olive oil;
- - 1 tbsp. a spoonful of flour;
- - sea salt of medium grinding.
- Accordion baked potatoes
- - 1 kg of potatoes;
- - 150 g lard or fatty bacon.
- Baked potato wedges
- - 1 kg of potatoes;
- - 2 tbsp. tablespoons of olive oil;
- - 3 cloves of garlic;
- - 1 tbsp. a spoonful of rosemary leaves;
- - sea salt.
- Graten Dauphine
- - 1 kg of potatoes;
- - 150 ml of milk with a fat content of 2.5%;
- - 150 ml of cream with 20% fat;
- - 3 cloves of garlic;
- - 2 sprigs of thyme;
- - a pinch of freshly ground nutmeg;
- - 1 tablespoon of butter;
- - 25 g freshly grated parmesan cheese
- - salt and freshly ground pepper.
Instructions
Step 1
Jacket baked potatoes
Not any potato is suitable for baking, but only its crumbly varieties, rich in starch. They usually have reddish skin and white rather than yellowish flesh. Potato tubers should be dense, not wrinkled, dry and not wet, without "eyes", seedlings and green spots. It is best to match potatoes of the same size so that they are baked at the same time. Small tubers will be ready faster, but they will only work as a side dish, it will be almost impossible to stuff them. Too large tubers will take a long time to come. Potatoes with tubers weighing from 200 to 300 grams, round and even, are considered ideal for baking.
Step 2
Wash the potatoes well before baking. It is best to do this under a stream of cool running water, flushing out the stuck soil with a stiff brush. Then the tubers must be dried with paper towels and pricked with a fork. The potatoes contain a liquid that, when heated, will turn into steam. If he does not find a "way out", the potato will "explode". 6-8 punctures will be enough. Rub each tuber with olive oil. For a golden and crispy crust, dip the potatoes in a mixture of wheat flour and finely ground salt. Place the tubers on a baking sheet lined with baking paper. Place it in an oven preheated to 200 ° C. The potatoes will be ready in 60-90 minutes. After 30 minutes, it will need to be turned over. The baked potatoes must be cut lengthwise and then lightly press down with your thumb and forefinger to reveal the crumbly potato flesh in the cut.
Step 3
You can serve baked potatoes with melted butter or sour cream, sprinkle with chopped parsley, green onions or dill, fried pieces of bacon, mushrooms, creamy cottage cheese or curd cheese fillings, salted or smoked fish, minced meat and many others. A baked potato topped with a spoonful of sour cream and a handful of caviar and sprinkled with chopped chives are considered a classic gourmet snack.
Step 4
Accordion baked potatoes
To bake accordion-style potatoes, you need large, long tubers. They must be washed, dried and cut into thin (5 to 7 mm) slices with a wide, sharp knife, each time not bringing the blade to the end. In order not to accidentally cut the potato, you can put a skewer or rasp along the tuber, which will prevent the knife from completing the movement. Cut bacon or lard into thin slices for easier slicing, freeze the food first. Insert the slices into the cuts. Bake potatoes in an oven preheated to 200 ° C for about an hour, serve, sprinkle with chopped herbs. You can bake the potatoes "like an accordion" by using slices of hard cheese instead of bacon or bacon. Such potatoes will turn out to be tasty even if you insert slices of butter, previously mixed with herbs and garlic, and then frozen into its cuts.
Step 5
Baked potato wedges
The baked potato wedges can compete in popularity with the fries. Rinse the tubers, dry and cut in half lengthwise, and then each half into four more pieces. For crispy slices, soak them in a bowl of cold water for 30 minutes. Drain and dry the potatoes. In a bowl, combine olive oil, salt, minced garlic and rosemary leaves. Place the potatoes in the mixture and stir well so that the spicy oil covers the wedges. Arrange the potatoes in a single layer on a baking sheet lined with baking parchment. Try to lay the wedges skin side down. Place the baking sheet in an oven preheated to 200 ° C. Bake the dish for about 30-40 minutes.
Step 6
Graten Dauphine
Sliced potatoes with creamy sauce are the pride of French cuisine. It is known as the gratin Dauphine and is named after the province where this dish was first started. For starters, you should do the sauce. In a saucepan, combine milk and cream. Grate the garlic cloves on a medium grater. It is not necessary to remove the husk from them, because it will get stuck in the cloves when the pulp passes through them. Add the garlic and thyme to the saucepan. Bring the mixture to a boil over medium heat and season with grated nutmeg. Strain the sauce through cheesecloth or a fine sieve.
Step 7
Rinse, peel and dry the potatoes. Chop into thin slices, the thickness of each slice should be no more than 3-5 mm. Soak the slices in cold water for 20-30 minutes. This procedure will remove excess starch from the tubers and prevent the slices from falling apart. Grease a baking dish with butter. Arrange the potato slices in layers, sprinkling with salt and freshly ground black pepper. Drizzle with creamy sauce. Grease the dull side of food foil with butter and cover the mold with the shiny side up. Bake the gratin in an oven preheated to 160 ° C for an hour, remove the foil and sprinkle the cheese on the dish, trying to spread it in an even layer. Return the gratin to the oven and bake it for another 15-20 minutes, waiting for a golden crust. Let cool slightly before slicing.
