Baking potatoes with a delicate cream filling and a crispy golden crust in the English style is not so difficult. These potatoes used to be cooked for Sunday dinners, along with Yorkshire puddings and ribs. There is a lot of controversy about the correct preparation of this dish, although it is very simple.
It is necessary
- - salt - to taste;
- - vegetable oil - 150 ml;
- - potatoes - 1, 8 kg.
Instructions
Step 1
Preheat the oven to 200oC. Peel the potatoes and divide into 4 parts. Place the potato wedges in a saucepan and cover with cold water. Season with salt and bring to a boil. Then simmer for 5 minutes.
Step 2
Add duck fat or vegetable oil to a baking sheet, then place in the oven to heat.
Step 3
Drain the pot with potatoes and let stand for a couple of minutes without a lid. Remove the baking sheet with melted butter or fat from the oven and place the potatoes on top of it.
Step 4
Place the baking sheet with potatoes back in the oven and bake, turning the dish over every 15 minutes. Cook for an hour until crispy. Serve hot potatoes with meat, milk or kefir.
