Juicy and crumbly baked potatoes in a slow cooker can even be served on a festive table - it looks so appetizing.
Young, early potatoes are considered the most delicious, the harvesting season of which begins in June-July. For cooking, it is better to select tubers of the same size so that they all bake evenly. Since the potatoes are not chopped, broth or hot water must be added to the equipment container. Thanks to the liquid under vacuum cooking conditions, the tubers will "suck" steam into themselves and become juicy and soft. Do not forget about butter or vegetable oil - it will prevent the dish from burning when the water evaporates.
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Ingredients:
Potatoes (medium) - 1 kg
Hot water - 120 ml
Salt - 4 pinches
Bay leaf - 3 pcs.
Vegetable oil - 50 ml
How to cook:
Prepare food.
Rinse potato tubers thoroughly in water using the hard side of a sponge. If the potatoes are young, just rinse them gently, being careful not to peel them off. Transfer to a multicooker bowl, first pouring the vegetable oil into it. It is very important that there is an oil layer between the vegetables and the bottom, otherwise they will burn.
Pour in hot water, toss in the bay leaves and salt the dish. Activate the "Baking" mode on the scoreboard for 25 minutes if the potatoes are small or medium, or for 35 minutes if they are large. Close the lid and check everything after 15 minutes. If the water has boiled away by then, add another 50 ml. There should be no liquid left 5 minutes before the readiness.
At this time, slightly open the lid of the multicooker and turn the potatoes with a silicone spatula to the other side, or at least stir them so that they are baked on not only one side.
When a beep sounds, turn off the heating by unplugging the multicooker cord from the network so that the technician does not activate the heating.
Rinse fresh herbs such as dill, green onions, or parsley. Place the baked potatoes on a plate or platter, sprinkle with herbs on top and serve. The dish is delicious both hot and cold.
Serve baked potatoes with various sauces: mayonnaise, ketchup, sour cream or tartaresprinkled with chopped fresh herbs. Such a side dish with herring or pickled fish.
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