The best baked potatoes. A simple trick makes them crispy on the outside and soft on the inside

Crispy baked potatoes are the result of a few simple tricks. It is important to be short pre-cooking – approx. 10 minutes in salted water. This is when the starch in the potato begins to swell and its outer layer becomes soft. Some of the starch settles on the top of the tuber, and after baking it turns into a golden, crispy shell. Precooked potatoes also require less time in the oven and at the same time do not dry out inside during baking.

Works well too pickling – after straining, simply mix them with oil or olive oil with spices and spices potato starch, which will further enhance the crispiness effect (will create breading). Also remember to spread the potatoes in a single layer on a baking tray they blushed evenly. Bake in a very hot oven (200-220 degrees Celsius; you can turn them halfway through). After about 40 minutes they will be perfectly golden.

Ingredients:

• 500 g medium-sized potatoes,
• a teaspoon of salt,
• 2 cloves of garlic.

Marinade:

• 3-4 tablespoons of olive oil,
• a teaspoon of potato starch,
• half a teaspoon of ground sweet pepper,
• half a teaspoon of ground smoked paprika,
• salt and pepper.

Topping for serving:

• half a teaspoon of dried parsley,
• half a teaspoon of tomato powder.

How to do it:

1. Peel the potatoes, wash and cut into wedges. Put them in a pot and fill with water. Pour salt and add 2 cloves of garlic. Cook for about 10 minutes, drain well.

2. Meanwhile, make the marinade. Combine all ingredients.

3. Place the boats in the marinade and coat them thoroughly. Place on a baking tray lined with baking paper (one layer, evenly). Season with salt and pepper.

4. Bake at 200 degrees Celsius for about 40 minutes (turn halfway through) until golden brown. Place them on a plate and sprinkle with parsley and dried tomatoes. Serve hot and crispy. Optionally sprinkle with salt.

Source: Terazgotuje.pl