Baked potatoes
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- Difficulty: EASY
- Time: 50 MINUTES
- Portions: 4 PEOPLE
- Calories: 300/PORTION
The recipe for baked potatoes has no equal, and there is no doubt about this. It is one of the classic side dishes , perfect to accompany meat-based main courses such as roasts , or fish-based dishes such as stews, for example. We can prepare them both with the peel and without, boil them first or cook them whole. Everyone likes baked potatoes, including children, and they can be prepared for a Sunday lunch or as a side dish for an anniversary to celebrate with the whole family. With our recipe you will get perfect baked potatoes, crunchy on the outside and soft on the inside . For many, the stumbling block to face concerns the cooking time: you can divide the one of the baked potatoes into two tranches. The first and longer at 180°, to guarantee the cooking of the inside, the second, shorter at about 200°, to perfect it. The original recipe gives you an amazing dish, but if you're looking for more delicious variations, keep reading and you'll discover lots of potato-based side dishes suitable for any occasion!
INGREDIENTS
- POTATOES 1 kg
- GARLIC 2 cloves
- ROSEMARY 2 sprigs
- EXTRA VIRGIN OLIVE OIL to taste
- SALT to taste
PREPARATION
- Brush the potatoes well to remove any earth present, then wash them under running water and, with the help of a potato peeler or a knife, peel them carefully, removing all the peel.
- Now transfer them to a cutting board and, with a sharp knife but being careful not to cut yourself, slice them into cubes of about 2 cm per side. It is important to obtain cubes of the same size to promote uniform cooking.
- Transfer the cubes obtained in a bowl and cover them with cold water. The basic idea of this recipe is to pre-boil the potatoes before placing them in the oven , in order to ensure that they are completely cooked inside.
- Leave them to soak for at least half an hour, changing the water a couple of times. In this way the potatoes will lose part of the starch , becoming less caloric and predisposed to form the crust that otherwise might not be created.
- Meanwhile, pour water into a large saucepan. Turn on the flame and bring it to a boil. Once the indicated time has elapsed, rinse the potatoes well , pour them into the pot and cook them for 10/15 minutes.
- At the end of this time, drain them with a slotted spoon and collect them in a fairly large bowl. Let them cool.
- Peel the garlic cloves and crush them. Alternatively you can leave the garlic cloves "dressed". In this way they will hardly burn in the oven.
- In a pan large enough to hold the potatoes in a single layer, place the garlic, rosemary and oil so that it reaches a height of about 2mm.
- Preheat the oven to 200 °C and wait for it to reach the temperature, it will take about 15 minutes.
- Transfer the pan to the preheated oven at 200 degrees for a few minutes to heat the oil. Take it out, transfer the potatoes, now warm, being careful not to overlap them, then salt them lightly and place the pan back in the oven. Before placing the pan in the oven, you can mix the potatoes with a spoon or directly with your hands, massaging them delicately to favor a uniform seasoning: all the potatoes must be covered with oil.
- Cook until the potatoes are golden and crunchy , mixing them in the pan from time to time with a wooden spoon and turning them at least a couple of times. It will take about 30-35 minutes to cook. If you like, you can add a teaspoon of curry, paprika, turmeric, ginger or any other spice or aroma you may like.
- Once cooked, remove the potatoes from the pan using a perforated spatula (eliminate the garlic cloves and rosemary) and serve immediately, when they are still piping hot.
Pasta & Co. - The Italian Cuisine Handbook
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