Instructions

Bake potatoes in the oven: secrets and cooking options


Potatoes directly from the oven - the most delicious dish for the whole family. It seems to be very simple ingredients, everything is quite traditional, but the taste will be amazing. Of course, such a result is guaranteed only with a proven recipe and knowledge of several culinary tricks. We will talk about this.

Potato Selection Tips

The fact that the taste of the dish will depend on the variety, quality and size of the tubers is not even discussed. And although, at first glance, there is nothing easier than a potato baked in the oven, without a knowledge of the matter, a truly gastronomic masterpiece will not work.

A good, suitable potato:

  • dense, hard tubers;
  • smooth and even peel;
  • there is no green pigment in color (it indicates that there is solanine in the fruits - negatively affecting the taste and not so harmless);
  • medium size (small has not yet become really useful, and too large could not have grown so without chemical influence);
  • the pulp is hard (if soft and even wet - the vegetable is "teeming" with nitrates).

For baking, you need potatoes, in which there is a lot of starch. There are some varieties with just such an indicator. Then the dish will be crumbly. For example, for a salad it is better to take low-starch potatoes, and for frying - medium starch.

Oven cooking options

There are countless, but we have selected five of the few best recipes.

Creamy Potato Casserole

Composition:

  • 5-6 potatoes
  • 1 cup cream
  • half a teaspoon of nutmeg
  • salt to taste
  • pepper to taste

First, cut the potatoes into thin, neat slices. We put in the form. Mugs need to be arranged in a circle, with an overlap. In a separate container, mix the cream with salt, pepper and nutmeg. Pour the potatoes with this mixture. The oven must be heated to a temperature of 200 degrees. Bake the casserole for half an hour.

Potatoes with herbs and garlic

Composition:

  • 6 medium potatoes
  • 30 g butter
  • 2-3 cloves of minced garlic
  • a tablespoon of rosemary
  • 50 g fresh spinach leaves
  • salt to taste
  • black pepper to taste

Put the peeled chopped potatoes in the mold. Fry the garlic in melted butter in a separate skillet. Pour the mixture from the pan onto the potatoes. Add pepper and salt (preferably marine). Bake for half an hour in the oven in a dish without a lid. Then remove the potatoes, mix with spinach and put in the oven again. Once the spinach has softened, the dish is ready.

Baked potatoes with herbs

Potato fan

Composition:

  • 8 pieces of medium potatoes
  • butter (a little)
  • pepper to taste
  • salt to taste

First, we warm the oven to two hundred degrees. In the meantime, peel the potatoes, wash them, drain them. With a sharp knife on each tuber we make cuts through 3 mm. Dissolve the butter. We spread our cut potatoes into a mold, grease it with butter, pepper, salt. The incisions look up. The dish is baked until cooked, you can pour fat over it several times during cooking.

If desired, three minutes before cooking, potatoes can be sprinkled with grated Parmesan.

Potato fan

Potato in a rustic sleeve

The dish is simple in execution, incredibly aromatic and has a bright taste. And here’s the recipe:

Composition:

  • 1.2-1.5 kg of potatoes
  • 100 ml of vegetable oil (preferably olive)
  • 3-4 cloves of garlic
  • 2 teaspoons potato seasoning
  • 2 teaspoons of paprika
  • 1-1.5 teaspoons of salt (or soy sauce)

Potatoes are washed, peeled, cut into slices. Each potato has up to 6 lobules. In a separate bowl we make the sauce: mix seasoning, paprika, salt, garlic squeezed through a press. Instead of salt, you can take soy sauce (not with a lot of pepper).

In this sauce you need to buy potato wedges. The potato should be soaked well. We transfer it to the baking sleeve, the remaining marinade sauce is also poured into the sleeve. We put it in an oven preheated to two hundred degrees. Bake the dish until cooked, approximately 1-1.5 hours. Decorate with fresh herbs.

Rustic baked potato

Potato wedges with caraway seeds

In the photo this dish looks very appetizing, it is worth a try and this recipe.

Composition:

  • 5-6 medium potatoes
  • vegetable oil
  • a pinch of caraway seeds
  • 2 cloves of garlic
  • 3-4 tablespoons sour cream

We wash the potatoes, cut the peel, cut into thin slices. Mix these slices with oil and caraway seeds. We soak the baking dish with oil, put the potatoes there. Preheat the oven to 22 degrees, bake for about an hour. Serve with sauce: garlic squeezed into sour cream.

Portuguese potato

Composition:

  • 8 potatoes (small)
  • 3 cloves of garlic
  • vegetable oil
  • butter
  • rosemary
  • salt

Boil the washed potatoes in a peel. At the bottom of the form we put the garlic cloves, pour a little oil. Spread the potatoes. For each, slightly press with a spoon - it is necessary that the friable hole appears in the skin. Put butter, rosemary and salt in this hole. We put in a preheated oven so that the potatoes are browned. Pour the dish with butter from the bottom of the mold. Sprinkle with herbs.

Potato Cooking Tips:

  • the thinner the potato wedges, the faster they bake;
  • use seasonings with French and Italian herbs;
  • vary sauces: winning bases with cream, soy sauce, herbs;
  • meat and mushrooms are a good addition to potatoes;
  • Serve dishes with sour cream, dill, salted or pickled mushrooms.

One has only to look at the photo of delicious baked potatoes, as the desire to cook this dish will not keep you waiting. Try and you have potatoes in the oven according to a new recipe!

Potato roasting tricks

Enjoy your meal!