The easiest and fastest way to cook potatoes is in the oven in a baking bag. You just need to prepare the vegetables and place them in a bag, and the equipment will cook them on the mode you choose.
To make the dish fragrant and tasty, be sure to add butter or olive oil, salt and a little water, so the potatoes will be able to "draw" it into themselves, otherwise it will not become crumbly.
Garlic is added only when serving the dish, otherwise it will burn during baking and begin to taste bitter, and will also give a bitter taste to all potatoes, as well as fresh herbs.
Ingredients:
Potatoes - 600 g
Salt - 0.5 tsp
Butter - 80 g
Water - 50 ml
Preparation:
1. The dish is made more juicy and tastier from early, young potatoes, which are rich in iodine. Such a vegetable is much easier to clean than root crops of late varieties. But in this way you can bake both new potatoes and old ones. Select tubers of the same size so that they cook evenly. Without observing this rule, you will get large potatoes raw inside and small ones completely boiled after baking. Peel the tubers by scraping or cutting with a knife. Put peeled vegetables in water, rinse several times.
2. Melt the butter in the microwave or water bath. Pour the water and pat the potato tubers lightly with paper towels. Pour the melted butter into a bowl over the potatoes, add salt. Optionally, replace it with olive or sunflower, but odorless, refined. Mix the contents of the bowl gently together.
3. Open the baking bag, put the tubers in oil in it, pour in warm water, carefully tie the edges so that there are no holes left. When heated, potatoes will absorb water and melted butter and salt, becoming aromatic, tasty and crumbly.
4. Place the tied bag in a baking dish and place in the oven.
5. Bake the dish at 200 C for about 25-30 minutes until golden brown on potatoes. For those who don't like fried crust, it is recommended to reduce the cooking time to 20 minutes. The time is designed for medium-sized tubers, for cooking large vegetables you need to increase it by 5-10 minutes, for small ones - decrease it.
6. Carefully remove the mold, cut open the bag and let off steam. With a fork, place the baked potatoes, one at a time, on a plate, leaving room for the sauce inside.
7. Put sour cream or ketchup, mayonnaise, garlic sauce in a gravy boat. Place on a plate with potatoes and serve, not forgetting about fresh herbs, meat products, fresh vegetables.
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