Grilled potatoes are the perfect side dish for many dishes. However, it is also good as a main dish, if accompanied by salads or stuffed with various products. One of the leading combinations, loved by many, potatoes with savory classic parmesan cheese.
It is necessary
-
- 3 medium reddish brown potato tubers
- 3 tablespoons parmesan cheese
- 2 teaspoons vegetable oil
- 1/4 teaspoon sea salt
Instructions
Step 1
Rinse the tubers with a soft brush. For baking in a jacket, choose a potato with a neat thick skin, not young, but not stale, without visible flaws, even and firm.
Step 2
There are several methods to salt the potato tubers before baking. One of them is to pre-soak the potatoes for 2 to 8 hours in a saline solution prepared at the rate of 1 part coarse salt to 8 parts water. The second, more popular, consists in rubbing the skin of the tuber with sea salt, as in a massage. The most convenient way to do this is to sprinkle the salt in a wide, shallow bowl and roll the potatoes in it one by one. In order for the salt to stick to the potatoes, they are pre-coated with vegetable oil.
Step 3
Some chefs advise you to pierce the tubers before baking so that steam is released from them and they do not crack on the grill. But the most respected culinary experts argue that the most preferred structure, when the tuber is tender and "fluffy" inside with a perfect crispy crust, can only be learned if you quickly cut the finished whole potato immediately after baking.
Step 4
To prevent potatoes from sticking to the grill grate, grease it with vegetable oil first. Preheat grill to medium heat. Arrange the tubers at a distance from each other so that hot air can circulate freely around them. Bake potatoes for 50-60 minutes, until crisp. You can brush the potatoes with melted butter or lard every 15 minutes to get a blush, but then the skin will not be so crispy as some of the salt will wash off. Finished potatoes are easily squeezed through with your fingers. Place a silicone protective glove on your hand and press down on the tubers until the peel breaks.
Step 5
Place 1 tablespoon of grated Parmesan cheese inside each tuber and return the potatoes to the grill. Keep it there for about 2-3 minutes, until the cheese starts to melt. You can add a little butter and fresh chopped herbs along with the cheese. Serve hot potatoes.
