The easiest way to cook potatoes is to bake them whole in their skins in the oven. The main secret of deliciously baked potatoes is getting the right kind of vegetable, since there are a great many of them, but you need a crumbly one, ideal for both boiling and baking. Be sure to ask sellers in the market - potatoes for cooking or frying, as there are varieties, which instantly boil down, absorbing water, there are those that retain their shape and density. No spices are added when baking, just a little water. Thanks to her, the potatoes are juicy. You can serve it with some kind of fatty pate, sea fish (smoked or salted, pickled), butter.
Ingredients:
Potatoes - 6 pcs.
Water - 0.5 tbsp.
Salt - 4 pinches
How to cook:
1. Match potato tubers the same size so they cook evenly. Rinse each one in water, carefully scrub the dirt out of the eyes using the hard side of the sponge. If there are dark spots or damaged spots, they need to be cut off.
2. Place the peeled and rinsed tubers in a baking dish. Pierce each of them with a knife in two or three places so that the potatoes do not burst during heat treatment and actively absorb the hot liquid.
3. Pour in water. It is imperative to use a one-piece mold so that the liquid does not leak out. Preheat the oven to 220 degrees and place a container with root vegetables in it. Bake for about 30-40 minutes, being careful not to burn the skin. If this starts to happen, then reduce the temperature to 180 degrees, move the form to the compartment below, or cover the vegetables with foil. As soon as the potatoes are easily pierced with a knife, they are ready!
4. Remove the dish from the oven and let cool slightly. The skins on the baked potatoes will wrinkle slightly and lag well behind the flesh.
Place the peeled baked potatoes on plates or serve directly in the form in which they were baked so that everyone can determine their own serving size. When offering this side dish, do not forget to complement it with a fish or meat dish, a salad of fresh vegetables.
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