Hello honest people. Today the speech will be devoted to a product that is simple, but valuable and soulful. For potatoes, like bread, are the head of everything. This time I want to share with you a variant of baking potatoes, which I saw at Jamie Oliver's for a hundred years at lunch and still use it. The recipe is proven, successful and amenable to multiple modifications.
You will need the following:
Potatoes - 1 kg
Herbs: rosemary, thyme (sage or mint goes very well)
Garlic - 4-5 cloves
Olive oil - 3-4 tablespoons + 2 tbsp.
Wine or apple cider vinegar - 1 tablespoon - optional
Salt to taste
So, see how it's done:
1. Prepare the required foods. Preheat the oven to 190-200 C.
2. Peel the potatoes and put them in salted boiling water and cook for 10 minutes.
3. Remove and place on a board or tray.
4. Pour 3-4 tablespoons into a baking dish or baking sheet. olive or other vegetable oil of your choice. Transfer the potatoes there and shake until they are completely covered with oil. It is advisable to lay the potatoes in one layer and not end to end.
5. Bake for 30-35 minutes until golden brown. Using a puree press or a simple cup, crush the surface slightly, breaking slightly. It is not necessary to completely crush the unfortunate potatoes - just crush slightly. This will result in a crispier crust.
6. Mix the herbs and crushed garlic in the husk separately, add 2 tbsp. oils and vinegar. Spread the mixture over the surface of the potatoes. Season generously with salt.
7. Bake for 20-30 minutes, until crusty and crispy.
8. Sprinkle with fresh thyme on the table. Those who love fresh mint in such dishes can safely use it.
Technical issues and replacements:
1. Butter: In all this time I have been able to taste butter and duck fat. And I can safely advise you these two options. I especially like duck fat. So if you bake a duck - save for the future.
2. You can add orange or lemon zest as a flavoring. It turns out like Christmas.
3. I do not advise replacing vinegar with lemon juice - it turns out sour. It is better either to take soft, neutral vinegar, or to dilute with water so that it is not so sour. I usually use light apple, wine, or lightly diluted rice. The main thing is to have a light, pleasant sourness.
conclusions
The case when ordinary potatoes are on their own. It's beautiful, crispy and delicious. A special bonus for you is that crazy aroma of baked fresh rosemary and thyme - like Christmas came earlier than usual. I would like to go to the kitchen and start thoughtfully peeling a mandarin duck under the "Adventures of Shurik", honestly. Country-style potatoes go well with duck / turkey and simple baked chicken. I like this with a regular pork cue ball. But still it will be very good with a whole bird.
In general, dear reader, I propose to prepare and verify the correctness of my words yourself.
I would be glad to hear about your successes. Good luck folks! Your Bra from Odessa.
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