In many homes, oven-baked potatoes are a regular dish that is always served for dinner at least once a week. To him - necessarily something from the autumn supplies: salted mushrooms, sauerkraut, pickled apples, crunchy pickled cucumbers. Well, if there are no supplies, then the store herring, heartily poured with fragrant sunflower oil and generously sprinkled with green onions. However, you can go beyond traditional options.
It is necessary
- - Potatoes;
- - vegetable and butter;
- - salt;
- - pepper;
- - Provencal herbs;
- - cheese;
- - herring;
- - garlic;
- - onion;
- - flour;
- - cream;
- - bowls;
- - knife;
- - chateau knife;
- - cutting board;
- - baking sheet;
- - baking dish;
- - Cast-iron pan.
Instructions
Step 1
We decided to bake whole potatoes - choose approximately the same size and preferably without eyes. If possible, give preference to varieties that are not very starchy. More starchy varieties are suitable for mashed potatoes. Stop at small tubers, which are often discarded after harvest and sold at bargain prices. At other times of the year, pay attention to special varieties designed for these purposes, for example, the "Baby" variety, which has taken a firm place on many Russian counters.
Step 2
For such a dish, wash the potatoes with a special brush, perhaps with the help of some kind of abrasive "rain". Pat dry well with a waffle or paper towel. Take coarse salt, grind the potatoes with it. Lubricate a baking sheet with vegetable oil using a cooking brush or spray can. Arrange the tubers in one row so that there is a gap between them. In this case, it is a technological necessity and a guarantee of the formation of a golden brown crust. Bake at 150-200 degrees for 15-20 minutes. Sprinkle with finely chopped dill before serving. Larger root vegetables can also be baked whole in the oven. Make 3-4 transverse cuts on the prepared potatoes. Insert thin slices of smoked bacon into them. Place the potatoes in an oven heated to 200 degrees, bake for a little over half an hour.
Step 3
If you are preparing a dish for a beer party, bake the potatoes, sprinkling them generously with mustard. Since the seasoning contains vegetable oil, the tubers are obtained with a thin spicy crust. By the way, the Bavarians, who love this vegetable almost as much as you, are not limited to mustard. They bring the smeared potatoes in the oven until half cooked, take them out, take out the middle, grind them in a food processor, mix them with butter and chopped herring fillets and fill the resulting voids with this mixture, after which they cook for a short time with strong heating.
Step 4
In a similar way, but not quite like that, potatoes are baked in foil. For him, salt the tubers, wrap in foil and cook in the oven until soft. You can make sure of it in the most traditional way - with the help of a torch. If the wooden stick comes in easily, the potatoes are ready. Take it out just before serving. Do not be afraid that there will be a "smear" in the foil, everything will be all right. While these potatoes are cooking, consider the filling. The simplest is grated cheese mixed with slightly softened butter. Fillings are more complex and involve the addition of a third or even a fourth ingredient.
Step 5
The potatoes baked in wedges are called "Country style potatoes". For him, wash the tubers in the same way, blot, removing excess moisture, cut into quarters or eighths, blot with a napkin again, salt, season with ground black pepper, add 2-3 tablespoons to the bowl. vegetable oil and mix evenly with your hands. Then distribute the slices on the baking sheet and sprinkle with a little salt again. Bake until golden brown. A small note: in some cases, black pepper is replaced with red hot pepper, then the potatoes prepared in this way can be called "Mexican Potatoes"
Step 6
For Parisienne potatoes, cut small balls from the peeled tubers. The easiest way to do this is with a special knife - chateau. As a rule, it is double-sided and allows you to vary the size of the resulting balls. Cook in the oven, grease with melted butter and sprinkle with Provencal herbs: thyme, rosemary, sage. Serve on both casual and gala dinners. The dish will be a good accompaniment to quails, small pheasants, pigeons, that is, medium-sized birds, usually served whole.
Step 7
If you decide to bake sliced potatoes, consider the appropriate dishes. As a rule, such potatoes are both cooked and served in the same heat-resistant bowls-frying pans without handles, which have a low side and thick walls that accumulate heat. Vegetables cooked in such forms are evenly baked and almost never burn.
Step 8
Chop peeled and dried potatoes in this way if you plan to make gratin from them. Pre-make a sauce-filling, for which fry 30 g of flour in an equal amount of butter, dilute with cream, taken in an amount of 150 ml. Be sure to salt and pepper well, and season with a few cloves of garlic, passed through a press. Grease an ovenproof dish with oil. Perhaps it is made of special tempered glass - this is even better. Spread the potatoes in layers, smearing with sauce, pour the rest of the gratin on top. Bake in the oven for about an hour at a temperature of 100-110 degrees. Your task is to achieve even cooking of all layers.
Step 9
Chop the potatoes into thin strips, salt, squeeze, transfer to a cast iron pan greased with vegetable oil. Sprinkle with chopped onions mixed with parsley on top. Bake in the oven at 120-140 degrees for about 20 minutes. Then carefully turn over and hold for another 10 minutes. This dish is common in the Alps, it is called "Resti" (sometimes "Resti" is heard) and is served in the company of young brine cheese. By the way, they love another recipe in this region. After the resty is turned upside down, and the fried bottom is on top, generously sprinkle the potatoes with the same cheese, but grated. When serving, the cheese threads will stretch appetizingly - no doubt, and this option will be appreciated by everyone at the table.
