Few people don't like potatoes. Especially fried. So appetizing, with a ruddy crust, crispy. I am no exception either, but the trouble is that they banned me from this. And it's bad for the body... In short, a definitive no. My daughter is also on a diet. Fried no-no. One way is to bake. We are still allowed to indulge occasionally. But here's how to bake it so that it looks like that fragrant and crispy one? By the way, I often meet such questions in different culinary groups from young hostesses. It turns out that young people not only know how to ask questions, but also teach a lot. My daughter taught me how to cook these potatoes. The potatoes are amazingly delicious. You just need to know a few nuances.
Ingredients: potatoes, olive oil, salt, turmeric, red paprika (I also add smoked paprika), black pepper, optional pinch of your favorite herb mix
Cooking method:
My potatoes, peel (you don’t have to peel, you can also bake with the skin, if you like), cut into slices and mix very thoroughly with oil and all the spices.
Now attention! Cover the bowl with cling film and place in the freezer for 20-30 minutes.
Preheat the oven to 200 C. Take out the potatoes, mix well. Transfer the contents of the bowl onto a baking sheet lined with baking paper. We level. It is desirable that all slices lie freely. If there is convection in the oven, bake with convection on the middle shelf in the top-bottom position. Roasting time is approximately (every oven is different) 20-30 minutes. Make sure it doesn't burn.
If you have a grill in your oven, at the end of baking, switch to the grill position for 1 minute, but at the same time lower the baking sheet lower from the middle shelf. If you don't have a grill, raise the pan a little higher and turn it to the top position. Do not forget to follow the process so that trouble does not happen. Not everyone likes a burnt dish.
While the potatoes were baking, I managed to stew the chicken liver with carrots and onions. These potatoes are delicious. And I wish you bon appetit!