It is widely known that baked potatoes taste best from the fire. However, if you do not have live fire at hand, use the old British recipe. The potatoes prepared in this way will be as crunchy as fried, but much healthier than them.
Although the potatoes seem to us a typical Polish addition to dinner, they came relatively late to us. South America is their homeland, and sailors brought them to Europe in the 16th century. Since then, they have become a permanent element on our tables in various forms. Cooked potatoes are an addition to main dishes, we will also find them in soups. We make potato dumplings, potato pancakes, add to salads and fry as fries.
In British cuisine, potato status is equally high. Baked potatoes, so -called “Roast Potatoes” is an almost mandatory addition to Sunday roast. The key is that from the outside they are golden and crunchy, and in the middle soft and fluffy. The British have their proven trick for this.
If your baked potatoes are to be perfect, stick to the British recipe thoroughly. It looks complicated, but does not require outstanding cook skills. The most important thing is that the potatoes have an average starch content. Before preparing, it is best to put them in the fridge overnight. This will make some starch to turn into sugars.
Ingredients
- a kilo of medium -sized potatoes;
- Grubystalline salt;
- 2 tablespoons of butter, duck lard or other solid fat;
- 1 teaspoon of fresh herbs (rosemary, thyme);
- ¼ teaspoon of black pepper;
- 1 tablespoon of oil with high smoke temperature (e.g. rapeseed);
- several cloves of garlic cut into slices;
- Fresh parsley or other delicate herbs to sprinkle before serving.
Execution:
Heat the oven to 200 ° C and prepare a large baking tray. Cut the peeled or unwashed potatoes into quarters.
Put the potatoes in a pot of cold water, season with salt and cook until the boiling. Then reduce the heat and cook for about 15 minutes.
Strain the potatoes and leave for 5 minutes to evaporate. Shake them vigorously in a pot or colander so that the surface becomes rough. This will allow you to get a crunchy crust.
In the meantime, prepare fat: melt the butter with lard, add herbs, salt and pepper.
Put the empty baking tray into the oven for 5 minutes, then pour the fat on it and heat. Place the potatoes with a cut side down and lightly flatten them.
Bake for about 20 minutes, then turn the potatoes and add garlic. Bake another 25 minutes until they become golden and crunchy. If necessary, extend the baking by an additional 5-10 minutes. Sprinkle with fresh parsley or other herbs before serving.
Source: NowowoPuje.pl, Simlyrecipes.com
